Seared tuna and watermelon
Seared tuna and watermelon IngredientsSalsa VerdeHandful fresh flat-leaf parsley, choppedHandful fresh basil, chopped15ml (1 tbsp) capers, chopped6 anchovy fillets, chopped1 garlic clove, crushed15ml (1 tbsp) lemon juice or vinegar125ml (1/2 cup) olive oilKebabs15ml (1 tbsp) coriander seeds15ml (1 tbsp) fennel seeds10ml (2 tsp) black peppercorns600g fresh tuna (or other firm white fish), cut into 3-4cm cubesOlive oil, for rubbingAbout 2 cups of cubed watermelonMethodCombine all the salsa ingredients, beat well and set aside. For the kebabs, grind the coriander seeds, fennel seeds and peppercorns in a pestle and mortar till you have a fine powder. Brush the tuna with olive oil and dip into the spice blend turning to coat well. Dip the watermelon into spice blend, then thread alternate cubes of tuna and watermelon onto wooden kebab sticks, allowing 2-3 pieces each per stick. Heat an oiled griddle pan and sear the kebabs on all sides so tuna is still rare (cook longer if you prefer it more well done). Serve immediately with salsa. Makes 6..
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