Grilled Tuna Skewers with Ginger‑Sesame Crust

Ingredients

• 400 g tuna steak (about 2–3 cm thick)
• 100 g shallots
• 2 Garlic cloves
• 1 red pepper
• 4 ginger pieces (jarred)
• 3 tbsp coriander seeds
• 2 tbsp Soy sauce
• 4 tbsp peanut oil
• 1 tsp Sesame oil
• 2 tbsp lemon juice
• pepper (ground)

Instructions

1. 1.

   Soak 8 wooden skewers in water. Wash tuna, pat dry and cut into strips about 3 cm wide and 8 cm long. Thread one strip onto each skewer lengthwise.

2. 2.

   Peel and finely chop shallots and garlic. Wash pepper, slice lengthwise, deseed, remove white membrane, and dice finely. Pat ginger pieces dry and finely chop.

3. 3.

   Crush coriander seeds in a mortar and mix with shallots, ginger, garlic, pepper, soy sauce, peanut oil, sesame oil, lemon juice; season with pepper.

4. 4.

   Brush the tuna skewers with the mixture and cover; refrigerate for about an hour.

5. 5.

   To finish, place skewers on aluminum grill trays and grill over preheated grill 3–4 minutes, turning once.