Tuna skewers and red onion salad
Serves four
500 g fresh tuna fillet
4 pcs wooden skewers
Marinade
1 dl cold-pressed rapeseed oil
1 lime, grated peel and juice
1 tbsp soy sauce
1 tbsp grated fresh ginger
2 tsp Wasabi paste
2 tbsp sweet chili sauce
2 crushed cloves of garlic
1 tbsp white balsamico or white wine
2 tbsp chopped basil
Red onion salad
4 red onions
2 tbsp poppy seeds
2 tbsp lime juice
1 tsp grated lime peel
1 tsp sugar
salt
chopped coriander or parsley
Combine the marinade ingredients and cut the tuna fillets in large cubes (about 2 cm). Put the fish in marinade and let rest at least two hours.
Put the fish on skewers and fry in a pan on both sides for about 3 minutes. Reduce temperature when the fish has coloured a bit. Tuna may remain slightly rose-coloured. Empty the pan on the skewers.
Peel the red onions and cut them in thin slices. Roast poppy seeds in a dry pan until they start to pop. Add the onion and fry quickly. Add the lime juice and spices.
Serve the salad warm. Garnish with coriander or parsley.