Tuna skewers with sesame peanut dukka

From issue #2, page 87.
Photography 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

    Issue 128
    Check out our
    latest issue:

    Issue 128

    This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.