How to Make Tuna Kebabs?
2 tablespoons olive oil
6 garlic cloves, crushed
2 red onions, finely chopped
4 small red chilies, seeded and
6 tomatoes, seeded and chopped
1/2 cup / 120 ml / 4 fl oz) white
4 x 300 g / 10 oz cans chickpeas,
2/3 cup / 40 g / 1 1/2 oz) chopped
1/2 cup / 14 g / 1/2 oz) chopped
For tuna kebabs:
2 kg / 4 lb tuna fillet, cut into
4 cm / 1 1/2 inch cubes
16 stalks of rosemary, about 20 cm
/ 8 inch long, with leaves cooking oil spray
lemon wedges, to serve
Heat the oil in a large pan. Add
in the garlic, onions and chilis and stir for 6 minutes. Make
sure they are softened.
Add in the tomatoes and wine. Cook
over low heat for 12 minutes. Make sure the mixture is soft and
the liquid has evaporated.
Stir in the chickpeas, parsley and
oregano. Season to taste.
Heat a grill plate. Thread the
tuna onto the rosemary stalks. Spray lightly with the oil. Cook,
turning, for 4 minutes. Not to overcook or the tuna will fall
Serve with the chickpeas and
Nutrition per serving:
560 kcalories, protein 70 g, fat
12 g, carbohydrate 22 g, dietary fiber 10 g, cholesterol 100 mg