Tuna Kebabs with Spicy Coleslaw

Serves 1. Per serve: 277 calories, 1159 kJ, 39.9g protein, 5.72g fibre

INGREDIENTS:

• 640g tuna steaks, cut into 2cm cubes

MARINADE:

• 1 tablespoon olive oil
• 3 garlic cloves, crushed
• 1 teaspoon ground paprika
• 1 small chilli, deseeded and finely chopped
• 2 tablespoons chopped mint
• 2 tablespoons chopped parsley
• 2 teaspoons balsamic vinegar
• 2 tablespoons lemon juice
• Olive oil spray

SPICY COLESLAW:

• 1 cup finely shredded green cabbage
• 1 cup finely shredded red cabbage
• 1 red onion, finely sliced
• 1 long red chilli, finely sliced
• 4 tablespoons lime juice
• 2 teaspoons olive oil
• Handful of mint leaves

METHOD:

1. Combine all marinade ingredients in a bowl. Add the tuna cubes and allow to marinate for 1 hour.
2. Thread the tuna onto skewers (if they are wooden they will need to be soaked in advance). Heat a large frying pan or grill plate over medium heat and spray with olive oil. Cook the tuna for one minute on each side. It should remain rare.
3. Combine all the salad ingredients in a large bowl. Serve with the tuna