Mango, Tuna & Capsicum Skewers

Ingredients:

3 tablespoons olive oil

1 teaspoon chilli oil

4 tuna steaks, cut into 3 cm cubes

2 large red capsicums, seeds removed and cut into 3cm cubes

2 firm mangoes, sking removed and cut into 3cm long wedges

lime wedges to serve

Method:

1. Soak the bamboo skewers in cold water for 30 minutes to prevent them from burning during cooking. Put oils into a bowl and stir until combined. Drain skewers. Tread pieces of tuna, capsicum and mango onto skewers.

2. Brush skewers with oil and cook on a BBQ hotplate, grill on the oven top or under the grill for 2 - 3 minutes on each side or until cooked.

Serve with the lime wedges (Serves 6)

 

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