Seared tuna skewers with zucchini, chilli & mint salad

Throw out the rule book to midweek cooking and try out creative combinations, like this seared tuna skewers with zucchini, chilli & mint salad.

Recipe «Seared tuna skewers with zucchini, chilli & mint salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 garlic clove, thinly sliced, 1/2 cup extra virgin olive oil, Grated zest of 2 lemons, plus 1/4 cup lemon juice, 600g fresh tuna fillet, cut into 3cm cubes, 250g vine-ripened cherry tomatoes , 1 tsp caster sugar, 4 large zucchini , coarsely grated, 1 tsp dried chilli flakes , 2 tbsp finely chopped mint, 2 tbsp pine nuts, toasted.

Ingredients:

• 1 garlic clove, thinly sliced 
• 1/2 cup extra virgin olive oil 
• Grated zest of 2 lemons, plus 1/4 cup lemon juice 
• 600g fresh tuna fillet, cut into 3cm cubes 
• 250g vine-ripened cherry tomatoes 
• 1 tsp caster sugar 
• 4 large zucchini , coarsely grated 
• 1 tsp dried chilli flakes 
• 2 tbsp finely chopped mint 
• 2 tbsp pine nuts, toasted 

Instructions

1. Preheat oven to 200°C. Soak 4 wooden skewers in boiling water for 10 minutes. Combine the garlic, 2 tablespoons oil, half the lemon zest and plenty of salt and pepper in a bowl. Add the tuna, toss to combine, then cover and place in the fridge to marinate for 15 minutes.
2. Meanwhile, place tomatoes on a baking tray and drizzle with 1 tablespoon oil. Bake for 8-10 minutes until starting to soften.
3. Preheat a chargrill pan or barbecue to high. Thread marinated tuna onto soaked skewers and cook for 1-2 minutes on each side for rare, or until cooked to your liking.
4. Whisk sugar, lemon juice and remaining zest and oil together, then toss with the zucchini, chilli, mint and pine nuts. Serve with the tuna skewers and tomatoes.