Tuna and red pepper kebabs with spinach and apricot salad

Tuna and red pepper kebabs with spinach and apricot salad

By
From
Digestion
Serves
1

These are a bit special. Fresh tuna steak can be pricey, but as a treat it is a great ingredient. It is a fantastic source of omega 3 fatty acids and also of the mineral selenium.

Ingredients

Quantity Ingredient
1 large tuna steak, cut into cubes
1/2 red pepper, deseeded and cut into squares
sea salt
freshly ground black pepper
2 handfuls baby spinach
4-5 dried apricots, halved

For the dressing

Quantity Ingredient
2 tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon honey
1/4 teaspoon ground cumin

Method

  1. Soak two wooden skewers in water for 30 minutes, so they don’t burn under the grill. Preheat the grill to the highest setting.
  2. Divide the tuna and red pepper across the drained skewers, arranging them alternately. Season with salt and pepper, then lay on a foil-lined baking tray and place under the hot grill. Grill for six to seven minutes, turning frequently. (Or less if you want the fish pinker.)
  3. Combine the spinach and apricots. Separately whisk the dressing ingredients together to emulsify. Dress the salad and toss well.
  4. Place the salad in the centre of the serving plate and lay the skewers criss-cross over it.

Note

  • Best for IBD.
Tags:
health
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