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Seared tuna skewers with zucchini, chilli & mint salad


  • 1 garlic clove, thinly sliced
  • 1/2 cup (125ml) extra virgin olive oil
  • Grated zest of 2 lemons, plus 1/4 cup (60ml) lemon juice
  • 600g fresh tuna fillet, cut into 3cm cubes
  • 250g vine-ripened cherry tomatoes
  • 1 teaspoon caster sugar
  • 4 large zucchini (about 750g), coarsely grated
  • 1 teaspoon dried chilli flakes
  • 2 tablespoons finely chopped mint
  • 2 tablespoons pine nuts, toasted


  • Step 1 - Preheat oven to 200°C. Soak 4 wooden skewers in boiling water for 10 minutes. Combine the garlic, 2 tablespoons oil, half the lemon zest and plenty of salt and pepper in a bowl. Add the tuna, toss to combine, then cover and place in the fridge to marinate for 15 minutes.
  • Step 2 - Meanwhile, place tomatoes on a baking tray and drizzle with 1 tablespoon oil. Bake for 8-10 minutes until starting to soften.
  • Step 3 - Preheat a chargrill pan or barbecue to high. Thread marinated tuna onto soaked skewers and cook for 1-2 minutes on each side for rare, or until cooked to your liking.
  • Step 4 - Whisk sugar, lemon juice and remaining zest and oil together, then toss with the zucchini, chilli, mint and pine nuts. Serve with the tuna skewers and tomatoes.

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