Tuna Skewers on Cherry Tomato Salad

Tuna is one of the most precious and fine fish specialties, not least because it has no bones and tastes similar to veal. In the same way, by the way, cook skewers with meat from chicken breasts. If you don’t like it spicy, use a mild curry powder instead of the curry paste and mix it with a little bit of coconut milk (from the can) or cream, the rest of the preparation of the marinade is left on the spot.

Halve or quarter the cherry tomatoes according to their size. Season with a little salt and pepper. Chop the spring onions with their greenery. Pluck the coriander leaves from the branches, if you use parsley, chop it coarsely.

Mix lime or vinegar, juice of one lemon, olive oil and a little salt and pepper. Stir in the prepared salad ingredients. Let stand briefly.

Cut the tuna fillet diagonally about 1cm wide strips. Put the fish strips on long wooden skewers.

For the marinade, mix the curry paste with orange juice, lime or lemon juice and soy sauce. Use a brush to coat the fish skewers.

Heat the olive oil in a coated pan. Fry the fish skewers on both sides for about five minutes. Arrange on the tomato salad.

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