Image of the skewers

Tuna, fennel and onion skewers

Recipe by: Sarah Searancke Catering

The barbeque classic just got fishy! Skewers have always been a fantastic way to pair complimentary flavours and this example is no different. The richness of the tuna meat is accentuated beautifully by the sweetness of the onion and the earthiness of the fennel to create a dish ideal for any barbeque setting.

What you'll need

Ingredients Quantity
Verjuice 1 cup (237 ml)
Orange juice 1/4 cup (60 ml)
Lemons, juiced 2
Butter, cut into cubes 300 grams
Fennel seeds 4 teaspoons
Zest of lemons 2
Tuna fillets, cut into 1 inch cubes 1.2 kilograms
Medium red onion, cut into wedges and dismantled into layers 1
Rosemary stalks (or wooden skewers) 16
Olive oil 1/2 cup (119 ml)



1. To make the verjuice butter, place the verjuice, orange juice and lemon juice in a saucepan and bring to the boil. Continue to boil until reduced by half. Lower heat and whisk in butter a little at a time until sauce starts to thicken. Ensure that the sauce does not come back to the boil otherwise it will separate. Serve warm.

2. To make the skewers, place fennel seeds, lemon zest, salt and pepper into a liquidiser and blend until you reach a breadcrumb consistency. You can also use a pestle and mortar to do this as an alternative.

3. Skewer the Tuna and onion layers alternately onto partially stripped and soaked rosemary stems or wooden skewers. Brush skewers with olive oil and then sprinkle with fennel and lemon seasoning. Barbecue or grill for 6-8 minutes turning once. Serve immediately.

Cook time: 45 minutes

Yields: 16 skewers

If using wooden or bamboo skewers, it is advised to soak them for at least 30 minutes so that they don't burn during the grilling process.