Tuna Kebabs with Caper Sauce


Preparation info

  • Difficulty


  • Serves


Appears in

The Real Greek

The Real Greek

By Tonia Buxton

Published 2016

  • About

Firm fish like tuna make great kebabs cooked over hot coals. And as I love capers, this salty-sour dressing tops off the tuna perfectly. Capers are the pickled flower buds of the caper bush, which grows wild all over the Mediterranean. They are still hand-picked too...


  • 4 fresh tuna steaks (approx. 175 g each), cut into chunks
  • 2 red onions, peeled and quartered
  • 2 red or green peppers, deseeded and cut into chunks
  • A squeeze of lemon
  • Olive oil, for basting

For the caper sauce

  • Juice of 1 large lemon
  • 100 ml olive oil
  • 75 g capers in brine, rinsed and chopped
  • 1 tsp. Dijon mustard
  • 1 tbsp. freshly chopped dill or flat-leaf parsley (optional)
  • Sea salt and freshly ground black pepper
  • Pitta breads and crunchy chopped salad, to serve


  • Place the tuna in a shallow dish with enough olive oil to lightly coat. Season with a little salt and pepper.
  • Separate the onion leaves. Starting with onion, make up the kebabs, alternating with the pepper and tuna onto skewers.
  • To make the caper sauce, simply shake all the ingredients together in a lidded jar.
  • Cook the kebabs for 7–8 minutes over hot coals or under a preheated grill, basting with any remaining oil and a squeeze of lemon, turning once halfway through cooking. Take care not to over-cook the tuna or it will turn dry.
  • Drizzle the caper sauce over the tuna and serve alongside warmed split pitta bread, stuffed with chopped salad.