Turkish tuna kebab
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Turkish tuna kebab
A meaty fish like tuna can take on the big flavours of a kebab without losing its unique flavour. The roasted sumac onions add a lovely sweet and citrussy note to the dish, which balances well with the spices in the kebab marinade.
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (serving)
Calories
431Kcal
Fat
14gr
Saturates
3gr
Carbs
34gr
Sugars
12gr
Fibre
7gr
Protein
39gr
Salt
0.7gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the tuna kebabs
- 2 tbsp rapeseed oil
- 1 tsp harissa paste
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1⁄2 tsp garlic granules
- 4 tuna steaks (2 x 240g or 220g packs), cut into chunky cubes
For the sumac onions
- 4 red onions, cut into wedges
- 1 tbsp rapeseed oil
- 1 tsp sumac
- handful of flat-leaf parsley, leaves picked
For the garlic sauce
- 100g Greek yogurt
- juice of 1⁄2 lemon
- 1 tsp garlic paste (or 3-4 garlic cloves, grated)
To serve
- 1 x 200g pack Persian flatbreads (we used Deli Kitchen)
- 1 romaine lettuce, shredded
- 100g roasted red peppers, sliced
- pickled chillies (optional)
Step by step
- For the kebabs, whisk together the rapeseed oil, harissa, cumin, smoked paprika and garlic granules and season with salt. Toss the tuna in the marinade, cover and marinate in the fridge for 1-2 hours.
- For the onions, preheat the oven to 200°C, fan 180°C, gas 6. Put the onions in a shallow roasting dish with the oil, sumac and some seasoning. Mix to combine and roast for 30 minutes, until the onions are soft and starting to char. Remove from the oven and set aside to cool, then stir in the parsley leaves.
- For the garlic sauce, whisk together all of the ingredients and season well.
- Thread the tuna chunks onto metal skewers (or pre-soaked wooden skewers) and cook on a griddle pan or barbecue for 4-5 minutes, or until just cooked through, turning a couple of times.
- Cut the flatbreads in half so you have 4 breads and heat on a griddle pan or the barbecue. Top each with the shredded lettuce, roasted peppers, some of the sumac onions and the tuna chunks from one kebab. Drizzle over some of the garlic sauce and finish with the pickled chillies, if using.
