Tuna, Potato And Pepper Kebabs With Arugula Pesto - cooking recipe

Ingredients

600 g small new potatoes
20 g pine nuts
150 g rocket
40 ml olive oil
1 clove garlic, peeled and roughly chopped
30 g Parmesan, grated
150 g red mini peppers, halved and deseeded
8 None spring onions, cut into thick diagonal chunks
500 g tuna fillet, cut into cubes
1 tbsp sesame seeds
1 tbsp black cumin seeds
2 tbsp sunflower oil

Preparation

Cook potatoes in boiling salted water for 20 mins. Drain and allow to cool.
For the pesto, combine arugula, olive oil, garlic, Parmesan and pine nuts in a food processor. Pulse and season. Set aside.
Thread potatoes, peppers, spring onions and tuna onto 8 wooden skewers. Sprinkle tuna with sesame seeds and cumin. Heat canola oil in a frying pan and saute kebabs for 5 mins, turning. Arrange on plates with remaining potatoes. Drizzle with pesto and garnish with reserved arugula.