First up take a large mixing bowl and make a wet rub by mixing together a couple of pinches each of smoked Maldon salt, cracked black pepper, chicken spice, paprika, lemon juice and olive oil.If you’ve already cubed the tuna and it looks all torn, you probably needed a sharper knife. If there’s any leftover tuna, dip it into soya sauce and enjoy immediately. Now, take the cubed tuna, put them into the mixing bowl and rub the lemon and spices into and onto the flesh. Let it rest for 20 minutes or longer.In the meantime, add a dash of oil to a fireproof pan and fry the pineapple with a pinch of paprika until the pineapple starts caramelising. Remove from the heat, allow to cool and then start putting it all together. Skewer a cube of tuna, a slice of pineapple and a pepper onto a kebab stick and repeat, but be careful not to overcrowd the kebab. Heat a fireproof pan over moderate coals and sear the tuna kebabs on each side (about two minutes a side). You can also skip the pan-frying and just do it straight on a braai grid. Serve with extra lemon wedges and good wine.TIP: If you’re using bamboo kebab sticks, soak them in water for about half an hour to prevent them from burning on the braai, or invest in a set of metal ones that you can reuse forever.Recipe courtesy of Team: West Coast Bros, reprinted with permission of Ultimate Braai Master: Roads Less Travelled. Published by Penguin.
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