Tuna skewers with sesame peanut dukka

From issue #2.
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.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE

    Related Content

    latest issue - on sale now

    HOLIDAY
    Check out our
    latest issue:

    HOLIDAY

    dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more. 

    This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.