BBQ TUNA BITES
WITH CHILLI MAYONNAISE
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
1-2 large red chillies (depending
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