This dish was inspired by a lovely tuna ventresca marinated in soya sauce and served with black olive paté that I had the other day at La Azotea, which somehow ended up as brochettes and I forgot the olive paté. Anyhow, they were delicious and super easy to make – can’t wait to try them on the barbeque!
Ingredients and instructions below…
- 500 grams tuna
- 150 ml soya sauce
- 150 ml dry sherry
- 2-3 cloves garlic, minced
- sea salt & freshly ground black pepper
Salt and pepper the tuna and let sit for a few minutes. Then cut up into cubes and marinate in the soya sauce, sherry and garlic mixture for about an hour. Put onto skewers and sear on a medium high heat, turning once until done as much as you like.