Tuna Kebabs with Caper Sauce

Name: Tuna Kebabs with Caper Sauce
Yield: Serves 4–6
Ingredients: 2 red onions, peeled and quartered; 4 fresh tuna steaks (approx. 175 g each), cut into chunks; 75 g capers in brine, rinsed and chopped; 1 tbsp. freshly chopped dill or flat-leaf parsley (optional); Sea salt and freshly ground black pepper; Pitta breads and crunchy chopped salad, to serve; 1 tsp. Dijon mustard; 100 ml olive oil; A squeeze of lemon; Juice of 1 large lemon; Olive oil, for basting; 2 red or green peppers, deseeded and cut into chunks

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Real Greek

By Tonia Buxton

Published 2016

About

Firm fish like tuna make great kebabs cooked over hot coals. And as I love capers, this salty-sour dressing tops off the tuna perfectly. Capers are the pickled flower buds of the caper bush, which grows wild all over the Mediterranean. They are still hand-picked too...

Ingredients

4 fresh tuna steaks (approx. 175 g each), cut into chunks
2 red onions, peeled and quartered

Fish course
Pescatarian
Mediterranean

Method

Place the tuna in a shallow dish with enough olive oil to lightly coat. Season with a little salt and pepper.
Separate the onion leaves. Starting with onion, make up the kebabs, alternating with the pepper and tuna onto skewers.
To make the caper sauce, simply shake all the ingredients together in a lidded jar.
Cook the kebabs for 7–8 minutes