Tuna and potato skewers with rocket pesto

Name: Tuna and potato skewers with rocket pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g small new potatoes; 1 collar (approx. 150 g) Rocket; 20 g Pine nuts; 1 Garlic clove; 40 ml Olive oil; 30 g grated parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Spring onions; 150 g Baby peppers; 500 g Tuna fish fillet; 1 TABLESPOON shelled sesame; 1 TABLESPOON unpeeled sesame; 2 TABLESPOONS Oil; 8 wooden skewers

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g small new potatoes
1 collar (approx. 150 g) Rocket
20 g Pine nuts
1 Garlic clove
40 ml Olive oil
30 g grated parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Spring onions
150 g Baby peppers
500 g Tuna fish fillet
1 TABLESPOON shelled sesame
1 TABLESPOON unpeeled sesame
2 TABLESPOONS Oil
8 wooden skewers

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime, clean, wash and pat dry the rocket. Roast pine nuts in a pan without fat until golden brown. Peel garlic and chop roughly. Puree the rocket, except for something to garnish, with olive oil, garlic, parmesan and pine nuts in a universal chopper.
2
Season with salt and pepper. Clean and wash spring onions and cut them diagonally into pieces. Halve the peppers, remove seeds and wash. Cut tuna into cubes. Drain potatoes. Put potatoes, bell peppers, spring onions and tuna alternately on 8 skewers. Sprinkle tuna pieces with sesame seeds. Heat the oil in a pan and fry the skewers for about 5 minutes until golden brown all around. Arrange on plates. Add remaining potatoes and sprinkle with pesto.
3
Put potatoes, bell peppers, spring onions and tuna alternately on 8 skewers. Sprinkle tuna pieces with sesame seeds. Heat the oil in a pan and fry the skewers for about 5 minutes until golden brown all around. Arrange on plates. Add remaining potatoes and sprinkle with pesto. Garnish with rocket. Add the rest of the pesto