Tuna skewers with sesame peanut dukka

From issue #2.
Photography by Photography by Nick Tresidder.


500g centre cut loin of tuna

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


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.