Tuna skewers with sesame peanut dukka
Photography by Photography by Nick Tresidder.
INGREDIENTS
Tuna
500g centre cut loin of tuna
Dukka
1⁄2 cup sesame seeds
1⁄2 cup roasted peanuts
1 teaspoon sea salt
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon Chinese 5-spice
juice of 1-2 lemons
METHOD
Tuna: Remove the skin from the tuna and trim the sides straight. Cut into 2cm cubes, cover and refrigerate with the salmon until ready to use.
Dukka: Toast the sesame seeds in a dry pan over a medium heat, until golden. Cool. Place these, along with the other dukka ingredients, in the food processor and pulse until finely chopped but not oily. Tip out onto a plate.
To serve: Just before serving squeeze the lemon juice over the salmon and tuna and toss through. Dip the top and bottom of each piece of salmon in the herbs and top and bottom of each piece of
tuna in the dukka. Skewer each with a toothpick and place in an alternating pattern on a platter. Serve immediately. Makes approximately 15 of each.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!