NZ House & Garden - Outdoor Living - - Outdoor Entertaini­ng -

The trick to as­sem­bling these bites is to use two skew­ers for each one; this holds the fish firmly and makes them much eas­ier to turn.

4 tuna steaks, about 1.5cm thick 3 ta­ble­spoons tamari or soy sauce 1½ ta­ble­spoons rice wine vine­gar 1½ ta­ble­spoons olive oil

1 thumb gin­ger, peeled and finely grated 1½ tea­spoons liq­uid honey

1½ tea­spoons se­same oil

1 lime, cut into thin rounds

Chilli may­on­naise:

1-2 large red chill­ies (de­pend­ing

on taste)

2 egg yolks

1 lime, juice and finely grated zest 1 cup light olive oil or veg­etable oil

Cut tuna into cubes. Com­bine tamari, vine­gar, olive oil, gin­ger, honey and se­same oil in a non-re­ac­tive dish. Add tuna, toss to coat, cover and leave in a cool spot for 15 min­utes to mar­i­nate.

Thread tuna onto soaked wooden skew­ers, 3 per skewer, with a slice of lime folded be­tween each cube.

Cook on a hot, lightly oiled bar­be­cue grill or grill pan for about 1 minute per side. Serve im­me­di­ately with Chilli May­on­naise and wedges of grilled let­tuce.

May­on­naise: Grill chill­ies un­til black­ened then re­move skin and seeds and roughly chop flesh. Place in a food pro­ces­sor with egg yolks and lime zest and whizz to com­bine. With the mo­tor run­ning, very slowly add lime juice and oil un­til mix­ture has thick­ened. Sea­son to taste, adding a lit­tle more lime juice if nec­es­sary. Serves 4

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