Flaked Light Tuna Tikka Kebabs

Sea food is nutritious, good for health and cooks in quick time. One of the most popular sea food is Tuna fish, which is well known for its low-fat content and presence of omega-3 fatty acid. This makes tuna fish an excellent alternative for meat and dairy products that are rich in saturated and trans-fatty acid. Here's a delicious tuna kebabs recipe that will make your guests asking for more. You can keep the raw kebabs in refrigerated form for up to 2 days. Simply grill them fresh, whenever required. Instead of tuna, you can also use red snapper or trout mince. I prefer to grill these kebabs on a charcoal based oven. Addition of onions is not mandatory so you can omit them if requested by hungry eaters.


To prepare these fish tikka kebabs, I've used flaked light tuna in water 170g can. I looked at the nutritional facts and used the ones with 0% saturated and trance fat and sodium content 6% or less. You can prepare fresh tuna flakes by boiling tuna till it is well cooked. Fish tikka kebabs can be taken as a starter or can be eaten alongside main course.

Flaked Light Tuna Tikka Kebabs
Author: Shoshanna Lee



Try out these delicious tuna tikka kebabs made with perfection with select spices and herbs on a grill to get the moist, spicy and irresistible flavor.

Preparation Time: 15 minutes
Cooking time: 30 minutes
Servings: 10

Ingredients:

• 2 cans tuna
• 1 egg
• 1/4 cup grape oil
• 2 medium sized potatoes
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder
• 1/2 tsp kebab masala (available in super stores)
• salt to taste

Instructions:

1. Bake potatoes in microwave for 10 minutes. Peal and mash when cold.
2. Mix all ingredients until they turn into a dough.
3. Make small cakes and fry in grape oil. You can also grill the kebabs.
4. Serve hot or cold with freshly chopped onion rings and coriander chutney for starter.
5. Serve with butter naan and coriander chutney for main course.