Grill-das

Grill-das

Try food writer Helen Graves' beguilingly smoky version of the favourite Spanish bar snack, gildas. Use chunks of fresh tuna in place of anchovy, and padron peppers in lieu of pickled chillies, interspersed with meaty green olives. Would you like a sangria with that? And while you’re at it, why not make a day of it? Everything tastes better kissed by the coals, so shop summer barbecue and then be sure to check out our barbecue recipes and more kebab & skewer recipes. Follow Helen Graves on Instagram. 

5 out of 5 stars(1) Rate this recipe
Gluten freeLow in saturated fatHigh protein
  • Makes4
  • CourseMain meal
  • Prepare15 mins
  • Cook5 mins
  • Total time20 mins

Ingredients

  • 1 tbsp sunflower or neutral oil, for greasing
  • 1 clove garlic, grated
  • 2 lemons, juice of 1, 1 cut into wedges
  • 1 tsp maple syrup or clear honey
  • ¼ x 25g pack flat leaf parsley, leaves finely chopped
  • 4 tbsp extra virgin olive oil
  • 400g tuna steaks, cut into chunks
  • 260g Padrón peppers
  • 225g jar pitted Spanish queen olives, drained

Method

  1. Prepare the barbecue for cooking. Once lit, use a piece of oiled kitchen paper and tongs to oil the grill bars and prevent food from sticking.

  2. In a bowl, mix the garlic, lemon juice, maple syrup or honey, parsley and olive oil with a pinch of salt and whisk to combine. Thread the tuna, padron peppers and olives onto 4 metal skewers and grill for 1 minute each side, or until the tuna is seared and the peppers lightly charred. Top with the dressing and sprinkle with some sea salt flakes. Serve with the lemon wedges for squeezing.

Nutritional

Typical values per skewer when made using specific products in recipe

Energy

1,241kJ/ 298kcals

Fat

19g

Saturated Fat

2.9g

Carbohydrates

1.9g

Sugars

1.7g

Fibre

2.1g

Protein

27g

Salt

2.7g

Rating details

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