Name: Tuna souvlakia with chargrilled capsicum salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 600 gram (1¼-pound) piece tuna; 1 1/2 tablespoon olive oil; 1 tablespoon rigani; 1 tablespoon dried chilli flakes; Chargrilled capsicum salad; 3 medium red capsicums (bell peppers) (600g); 3 medium yellow capsicums (bell peppers) (600g); 3 clove garlic, sliced thinly; 3/4 cup loosely packed fresh oregano leaves; 2 tablespoon red wine vinegar

Ingredients

600 gram (1¼-pound) piece tuna

1 1/2 tablespoon olive oil

1 tablespoon rigani

1 tablespoon dried chilli flakes

Chargrilled capsicum salad

3 medium red capsicums (bell peppers) (600g)

3 medium yellow capsicums (bell peppers) (600g)

3 clove garlic, sliced thinly

3/4 cup loosely packed fresh oregano leaves

2 tablespoon red wine vinegar

Method

1.Cut tuna into 3cm (1¼-inch) pieces. Combine tuna, oil, rigani and chilli in medium bowl; season. Thread tuna onto eight metal skewers; place in shallow dish, cover, refrigerate 30 minutes.

2.To make chargrilled capsicum salad; cook capsicums on heated grill plate (or grill or barbecue or grill pan) over high heat, turning, until skin blackens. Place capsicums in large bowl, cover with plastic; cool. Peel away skin, then slice capsicum thinly. Place capsicum in medium bowl with garlic, oregano and vinegar; toss gently to combine. Season to taste.

3.Cook tuna on heated grill plate (or grill or barbecue or grill pan), until cooked as desired.

4.Serve tuna with salad.

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