Tuna & Pineapple Skewers

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Ingredients (Serves 4):

• 700g tuna steaks, about 3cm thick, cubed

• 1/2 fresh pineapple, unpeeled, cut into small wedges

• 1 or 2 red capsicums, cut into squares

• 1/3c Beerenberg Pure Honey

• 1/3c Beerenberg Mint Jelly

• 1 tbs Beerenberg Extra Virgin Olive Oil

• Pineapple & Cucumber Salsa, to serve

• Pineapple & Cucumber Salsa

• 1/2 fresh pineapple, peeled, cored and diced

• 2 Lebanese cucumbers, partially peeled, seeded and diced

• 1/4 cup chopped mint leaves

• 1 long red chilli, seeded and finely diced

• 1 tbs maple-flavoured syrup

• Lemon juice, to taste

Method:

1. Prepare the Pineapple & Cucumber Salsa: combine all ingredients in a bowl. Season with salt and black pepper. Cover and chill until served.

2. Thread fish, fruit and capsicum alternately onto soaked skewers. Place in a shallow glass dish. Combine syrup, mint jelly and oil. Season to taste with black pepper. Brush half the mixture over the skewers. Marinate for 10 minutes.

3. Cook skewers for 2-3 minutes each side until fish just begins to flake when tested with a fork. Brush with remaining marinade at end of cooking. Serve the skewers with Pineapple & Cucumber Salsa.