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RECIPE BY JOHN CLARK BARBEQUED BROCHETTES OF
TUNA TERIYAKI WITH LEMON SCENTED RICE Serves 4 For the Teriyaki sauce: 4 tbsp Sesame oil 4 tbsp Soy sauce 2 tbsp Honey 1 Lime, juice only 1 Lemon, juice only 4 Cloves garlic, finely chopped 2 Spring onions, finely sliced Handful of fresh coriander, chopped Couple of drops of Tabasco sauce Freshly ground black pepper For the brochettes: 2 Fresh tuna steaks, cut into 2cm cubes 1 Red pepper, cut into chunks 12 Button mushrooms, halved To serve: 300g Basmati rice 1 Lemon juice & rind 1 Lime juice & rind Salt & fresh ground black pepper
Prepare the rice in advance, by first rinsing in plenty of cold running water to expel any excess starch. Cook the basmati in a large pan of salted water, Drain well. Place into a bowl and season. Finely grate the lemon & lime taking care not to grate in the white pith, then squeeze out the juice. Add to the rice and mix well. Divide the rice mixture between four timbales and press down well. For the teriyaki sauce, place the oil, soy sauce, and honey into a bowl and mix together well. Add the lime & lemon juice, garlic, spring onions, coriander, Tabasco and pepper and mix together well. For the tuna brochettes, thread pieces of tuna, pepper, and mushrooms alternately onto wooden or metal skewers. In a deep dish marinade the brochettes in the teriyaki sauce, turning regularly for at least 4 hours, keep refrigerated.
Prepare the barbeque well in advance and make sure the coals are hot and glowing before you start cooking. Place the brochettes onto the grill of the barbeque and brush with the excess teriyaki sauce. Turn the brochettes occasionally, until the tuna is cooked through, and reapplying teriyaki sauce with the brush as they cook. Reheat the rice in a microwave oven, (four timbales will take around four minutes in a 1000w microwave) To serve, prepare four warmed serving plates. Un-mould the rice timbales one on each plate. Place a brochette on each plate and spoon over any remaining teriyaki sauce. Garnish with fresh lime, mint & coriander.
John Clark is Chef Patron of The Queen’s Head, Kirkby La Thorpe, Sleaford. Call 01529 305743 for reservations.
A wonderful summer barbeque dish, relish the moment! But most of all‌ Enjoy good eating - John Clark n
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