Fresh tuna threaded onto skewers with cherry tomatoes, zucchini, red onion and green pepper, then marinated in a Mediterranean-style dressing and grilled until tender.

10 bamboo or wooden skewers—soaked in water for around 30 minutes to prevent from burning

20 cherry tomatoes

14 oz (420g) fresh tuna—cut into 30 even-size cubes

2 zucchini (courgettes)—cut into ½-inch rounds

1 red onion—cut into wedges

1 green pepper (capsicum)—cut into 1½-inch squares

4 tablespoons extra virgin olive oil

2 tablespoons lemon juice (plus lemon wedges for serving)

2 tablespoons finely chopped fresh flat-leaf parsley

2 cloves garlic—minced (crushed)

1 teaspoon sea salt

½ teaspoon fresh ground black pepper

THREAD the tuna, cherry tomatoes, zucchini, red onion and green pepper evenly onto each skewer. MIX together the remaining ingredients in a small bowl until well combined and pour over the prepared tuna and vegetable skewers. MARINATE, covered, in the refrigerator for 1 hour, turning the skewers halfway through marination. COOK the skewers on a hot grill for 12 minutes, turning and brushing regularly with the marinade. SERVE the skewers with lemon wedges for squeezing.

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