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Tuna Kebabs

Course: Appetizer
Cuisine: Indian, Seafood


  • 250-300 gms fresh tuna; cut into chunks
  • 1 medium red onion; finely chopped
  • 1 medium garlic clove; grated
  • ½ inch ginger; grated
  • ¼ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • Salt to season
  • 2-3 sprigs coriander leaves; finely chopped reserve some for garnish
  • Lemon wedges; to serve
  • Vegetable oil


  • Heat 1-2 tbsp oil in a pan and add the chopped onions.
  • Sauté for a minute and then add the grated ginger and garlic. Continue to sauté till the onions turn translucent.
  • Then add the spice powders and sauté on low heat for another 30 seconds. Take off heat and allow to cool.
  • In a food processor, add the tuna pieces, onion mixture, half of the coriander leaves and salt to season. Blitz to get a coarse mixture (ensure not to over blitz which will turn the mix pasty).
  • Wet your palms lightly and shape the tuna mix into small kebabs.
  • In a pan, heat enough oil and shallow fry the kebabs on both sides, in batches.
  • Serve warm garnished with coriander leaves and lemon wedges