I’ve had fresh tuna twice this month; two rich doses of omega-3s mean a happy brain and heart. There’s been mixed reviews on tuna in recent years; it’s a tricky debate and if you do chose to consume a simple thing you can do is make sure your tuna is caught via non-destructive fishing methods…just talk to your local fish monger.
It’s a robust fish, resilient to flaking and breaking up, making it just perfect for skewering. If you’re not using the tuna on the day of purchase, ask your fish monger for a bag of shaved ice to take home with you. Empty the ice into a container and then store the fish (bagged) on top of the ice until use.
In addition to the tuna skewers I’ve made another variation using the simple combination of feta and watermelon. The success of both varieties is completely dependent on the freshness of the ingredients. The ingredients are exposed in all their glory so don’t use anything that’s not of the freshest quality.
Don’t cut your fruit or assemble the skewers until right before serving.
If pineapple is not available try mango, rockmelon or honeydew melon.
If watermelon is not available try dragonfruit.