Name: Tuna Kebabs with Caper Sauce
Yield: Serves 4–6
Ingredients: A squeeze of lemon; 100 ml olive oil; 4 fresh tuna steaks (approx. 175 g each), cut into chunks; 2 red onions, peeled and quartered; 75 g capers in brine, rinsed and chopped; Juice of 1 large lemon; Sea salt and freshly ground black pepper; Pitta breads and crunchy chopped salad, to serve; 1 tbsp. freshly chopped dill or flat-leaf parsley (optional); 2 red or green peppers, deseeded and cut into chunks; Olive oil, for basting; 1 tsp. Dijon mustard

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

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...

Ingredients

4 fresh tuna steaks (approx. 175 g each), cut into chunks
2 red onions, peeled and quartered

Method

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

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Tuna Kebabs with Caper Sauce

Ingredients

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