msc_ecolabel

Grilled tuna skewers with salsa verde

Prep time 30 mins
Cooking Time 10 mins
Serves 2
Bart van Olphen holding up a large crab

Recipe By

Bart van Olphen Bart van Olphen is a Dutch chef and founder of Fish Tales

Albacore tuna
  • 2 tsp Dijon mustard
  • 1 tbsp capers
  • 1 clove garlic
  • 1 tbsp red wine vinegar
  • Juice of ½ lemon
  • 4 stems mint, leaves only
  • 4 stems basil, leaves only
  • 6 stems parsley, leaves only
  • Olive oil, extra virgin
  • 300 g tomatoes, in large pieces
  • ½ red onion, in rings
  • Handful of cress
  • 2 tbsp sherry vinegar
  • 350 g MSC certified albacore tuna fillet, cubed, 3-4 cm
  • Salt and pepper
  • Oil for frying
  • Additional: skewers
  1. If using wooden skewers, soak in a bowl of cold water first to prevent them from burning on the grill.
  2. In a food processor, blend the mustard with the capers, garlic, red wine vinegar, lemon juice, mint, basil, parsley and 100 ml olive oil until smooth. If the sauce is too thick, add more oil and vinegar. Season with salt and pepper. Set aside.
  3. Combine the tomatoes with the red onion and the cress. Season with a splash of olive oil, sherry vinegar, salt and pepper.
  4. Thread the tuna onto the skewers and coat all over with oil. Season with a pinch of salt.
  5. Heat a grill pan over medium heat and grill the tuna skewers on both sides for 1-2 minutes until nicely coloured.
  6. Serve the tuna skewers with the salsa verde and tomato salad.
Photo credit: David Loftus

Ingredients

Method

  • 2 tsp Dijon mustard
  • 1 tbsp capers
  • 1 clove garlic
  • 1 tbsp red wine vinegar
  • Juice of ½ lemon
  • 4 stems mint, leaves only
  • 4 stems basil, leaves only
  • 6 stems parsley, leaves only
  • Olive oil, extra virgin
  • 300 g tomatoes, in large pieces
  • ½ red onion, in rings
  • Handful of cress
  • 2 tbsp sherry vinegar
  • 350 g MSC certified albacore tuna fillet, cubed, 3-4 cm
  • Salt and pepper
  • Oil for frying
  • Additional: skewers
  1. If using wooden skewers, soak in a bowl of cold water first to prevent them from burning on the grill.
  2. In a food processor, blend the mustard with the capers, garlic, red wine vinegar, lemon juice, mint, basil, parsley and 100 ml olive oil until smooth. If the sauce is too thick, add more oil and vinegar. Season with salt and pepper. Set aside.
  3. Combine the tomatoes with the red onion and the cress. Season with a splash of olive oil, sherry vinegar, salt and pepper.
  4. Thread the tuna onto the skewers and coat all over with oil. Season with a pinch of salt.
  5. Heat a grill pan over medium heat and grill the tuna skewers on both sides for 1-2 minutes until nicely coloured.
  6. Serve the tuna skewers with the salsa verde and tomato salad.
Photo credit: David Loftus
  • '{{item.Image.Title}}', {{item.Image.Artist}}, {{item.Image.Description}}