Tuna anticuchos

The idea for this recipe comes from a Peruvian-Italian restaurant in Coral Gables, Florida. It’s a tuna version of Peru’s most popular street food, anticuchos, which are traditionally made with beef hearts.

Tuna anticuchos. Credit: Planet BBQ.

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 900 g (2 lb fresh tuna steaks (each 2.5 cm / 1 inch thick)
• Kosher salt and freshly ground black pepper
• 2 tsp ground cumin
• 1 onion, peeled and halved
• 2 yellow capsicums (bell peppers), stemmed and seeded
• Large fresh mint leaves
• Lime wedges, for serving

Marinade

• 6 cloves garlic, peeled and roughly chopped
• ⅓ cup aji amarillo paste (see Note), or 3 tsp each hot paprika and turmeric
• ⅓ cup distilled white vinegar
• ⅓ cup fresh lime juice
• ⅓ cup vegetable oil, plus oil for basting

Marinating time: 30 minutes.

Instructions

1. Cut the tuna into 2.5 cm (1 inch) cubes and place a glass bowl. Toss with salt, pepper and ground cumin. Let stand for 5 minutes. Meanwhile, cut half the onion into wedges, then separate the layers. Reserve the remaining half of the onion for oiling the grill grate. Cut the capsicum (peppers) into 2.5 cm (1 inch) squares and set aside.
2. Thread the tuna onto bamboo skewers, alternating with the onion pieces, capsicum and mint leaves. Arrange skewers in a glass baking dish.
3. Make the marinade: Combine the garlic, aji amarillo paste, vinegar, lime juice and vegetable oil in a blender and blend until smooth. Add salt and pepper to taste. Pour this marinade over the tuna skewers, turning to coat all sides. Marinate the anticuchos in the refrigerator for 30 minutes.
4. Set up the grill for direct grilling and heat to high.
5. When ready to cook, impale the remaining onion half (cut side down) on a barbecue fork, dip it in vegetable oil, and use it to oil the grill grate. Drain the kebabs. Arrange the anticuchos on the hot grate. Grill until the tuna is browned on the outside, but still pink in the center, 1 to 2 minutes per side (4 to 8 minutes in all).
6. Transfer the anticuchos to a platter and serve with lime wedges for squeezing.

Note

Aji amarillo is a South American chilli. Aji amarillo paste is available from specialist retailers.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.