Tuna skewers with cucumber & wasabi salad

Tasteful Tuna skewers with cucumber & wasabi salad Recipe

Tuna skewers with cucumber & wasabi salad
Prep Time : 0:12 | Cook Time : 0:16 | Total Time : 0:28 | Serving : 4 person.


  • 1kg tuna steaks, cut into 2.5cm cubes

  • Peanut oil, to grease

  • Salt & freshly ground black pepper

cucumber & wasabi salad

  • 4 Lebanese cucumbers

  • 1/3 cup loosely packed fresh mint leaves

  • 45g (1/4 cup) pickled ginger, drained

  • 1 tablespoon wasabi paste

  • 1 tablespoon peanut oil

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon soy sauce

  • Salt & freshly ground black pepper


  • Step 1

    Thread tuna onto skewers. Place on a tray. Cover with plastic wrap and place in the fridge until required.

  • Step 2

    To make wasabi and cucumber salad, slice cucumbers lengthways into thin ribbons with a vegetable peeler and place in a large bowl. Roughly chop mint leaves and pickled ginger and add to cucumber. Toss to combine. Combine wasabi paste, peanut oil, vinegar and soy sauce in a jug. Pour three-quarters of the dressing over cucumber. Season with salt and pepper.

  • Step 3

    Preheat barbecue grill or chargrill on medium-high. Brush tuna skewers with oil to lightly coat and season with salt and pepper. Cook half the skewers for 3-5 minutes each side for medium-rare or cooked to your liking. Transfer to a plate and cover with foil to keep warm. Repeat with remaining skewers.

  • Step 4

    To serve, place cucumber salad on serving plates and top with tuna skewers. Drizzle with remaining dressing.

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