Name: Tuna kebabs with snow pea and spinach salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Tuna kebabs; 2 tablespoon sake; 2 tablespoon mirin; 2 teaspoon red miso paste; 2 teaspoon light brown sugar; 2 teaspoon light soy sauce; 4 150 gram tuna steaks, halved lengthways; Snow pea and spinach salad; 150 gram snow peas, halved diagonally; 2 teaspoon rice vinegar; 1 teaspoon light soy sauce; 1 teaspoon peanut oil; caster sugar; 100 gram baby spinach leaves; 1 tablespoon sesame seeds, toasted

Tuna kebabs with snow pea and spinach salad

Spinach and snow pea salad makes the perfect side for these juicy tuna kebabs with miso and mirin.

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Serves 4

Cook

15M

Marinate

Ingredients

Tuna kebabs

2 tablespoon sake

2 tablespoon mirin

2 teaspoon red miso paste

2 teaspoon light brown sugar

2 teaspoon light soy sauce

4 150 gram tuna steaks, halved lengthways

Snow pea and spinach salad

150 gram snow peas, halved diagonally

2 teaspoon rice vinegar

1 teaspoon light soy sauce

1 teaspoon peanut oil

caster sugar

100 gram baby spinach leaves

1 tablespoon sesame seeds, toasted

Method

Tuna kebabs

1.In a small jug, combine sake, mirin, paste, sugar and sauce. Thread fish onto 8 bamboo skewers; place in single layer in large shallow dish. Pour sake mixture over skewers. Cover, refrigerate 2 hours.

2.Make snow pea and spinach salad.

3.Cook fish skewers on heated oiled grill plate (or grill or barbecue).

4.Serve skewers with salad.

Snow pea and spinach salad

5.Boil, steam or microwave snow peas until tender; rinse under cold water, drain. In a large bowl, whisk vinegar, sauce, oil and sugar. Add snow peas, spinach and seeds; toss gently.

Soak bamboo skewers in water for at least 30 minutes to prevent burning during cooking. To toast sesame seeds, dry-fry them in a small pan until they pop. Make sure you watch them closely, as they burn easily.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Tuna kebabs

Snow pea and spinach salad

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