Tuna Kebabs


Serves: 4
Preparation time: 15-18 minutes
Cooking time: 15-20 minutes
Calories/serving: 439


  • 450 g / 1 lb piece of tuna, cut into bite-sized cubes

  • 2 tbsp groundnut oil

  • 2 lemons

  • 175 g / 6 oz / 3/4 cup tapioca pearls, soaked in cold water overnight

  • 150 g / 5 oz / 1 cup cherry tomatoes, sliced

  • a small bunch of watercress

  • 2 tbsp extra-virgin olive oil

  • 4 wooden skewers, soaked m cold water for 30 minutes beforehand

  • salt and freshly ground black pepper


  1. Bring a saucepan of salted water to the bod. Drain the tapioca pearls, then drop into the water

  2. Cook for 12-15 minutes at a steady simmer until the pearls are tender; dram wen and leave to cool. Preheat the grill to a high heal.

  3. Thread the tuna onto the skewers and brush each with groundnut oil and season.

  4. Cook under the grill for 4-6 minutes, turning occasionally, until the tuna is golden and marked ail over. Leave to rest for a few minutes.

  5. Halve and thinly slice one of the lemons; cut the other into thick wedges.

  6. Toss the tapioca with the sliced lemon, cherry tomatoes, watercress, olive oil and seasoning. Serve with the tuna kebabs and lemon wedges on the side.


by Chris Ching

With a nick name of Chris Smile because of the warm smile on her face all the time :) Believes that by empowering the public to have more information and knowledge in healthcare, we will have a better healthcare environment and experience. View all articles by Chris Ching.


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