Rosemary Tuna Kebabs with Chickpea Salsa

Name: Rosemary Tuna Kebabs with Chickpea Salsa
Yield: Serves 4
Ingredients: 1 kg (2 lb 4 oz) piece of tuna, cut into 4 cm (1½ inch) cubes; 8 rosemary stems, about 20 cm (8 inches) long, with the leaves on the stem thinned out a little; 1 red onion, finely chopped; 3–4 garlic cloves, crushed; 4 tablespoons chopped parsley; 3 tomatoes, seeded and chopped; lemon wedges, to serve; 2–3 small red chillies, seeded and chopped; 60 ml (2 fl oz/¼ cup) white wine or water; 1 tablespoon olive oil; 400 g (14 oz) tin chickpeas, rinsed; 3 tablespoons chopped oregano

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

Chickpea Salsa

1 tablespoon olive oil
2–3 small red chillies, seeded and chopped
3–4

Fish course
Pescatarian
Spicy
Gluten-free

Method

To make the chickpea salsa, heat the olive oil in a large non-stick frying pan. Add the chilli, garlic and onion and stir over medium heat for 5 minutes, or until softened. Add the tomatoes and wine. Cook over low heat for 10 minutes, or until the mixture is soft and most of the liquid has evaporated. Stir in the chickpeas, oregano and parsley. Season wi