Tuna kebabs marinated with shallots recipe

  • Serves 4
  • 25 mins to prepare and 25 mins to cook
  • 321 calories / serving
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151543 tuna kebabs marinated with shallots HERO

Mix together three quarters of the olive oil, three quarters of the chopped shallots, the chopped basil and the sun-dried tomatoes in a mixing bowl. Marinate the tuna fillet for 15-20 minutes.

Meanwhile, heat the remaining olive oil in a wide heavy-based saucepan over a medium heat. Add the remaining shallot and fry for 2-3 minutes. Add the tomatoes and continue to cook for a further 5 minutes. Add the bay leaf and parsley and remove from the heat.

Heat the grill to hot. Thread a garlic clove onto the bay twigs or skewer, then two cubes of the tuna fillet. Grill for 6-8 minutes, until seared on the outside and pink on the inside.

Reheat the tomato and shallot salad and remove the bay leaf. Season to taste. Transfer to serving bowls and serve with the tuna kebabs on plates.

  • Ingredients

  • 400g tuna fillet, cut into 2 inch cubes
  • 100ml olive oil
  • 4 banana shallots, finely chopped
  • 50g sun-dried tomatoes, finely chopped
  • 1tbsp basil, finely chopped
  • 1tbsp parsley, finely chopped
  • 1 bay leaf
  • 8 garlic cloves, whole
  • bay tree twigs, with leaves attached at ends or skewers, soaked in water for 30 minutes
  • 200g plum tomatoes, diced and de-seeded
  • black olives, to garnish
  • salt
  • pepper
  • Energy 1335kj 321kcal 16%
  • Fat 22g 32%
  • Saturates 4g 19%
  • Sugars 3g 3%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 4.4g Protein 25.7g Fibre 2g


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