Lime and Mint Tuna Skewers with Parsley and Garlic Buttered Potatoes

On with the healthy Summer Omega 3 oil yummy Feast.

Last night, my fresh Tuna Steaks took centre stage.
The combination of flavours was amazing.


And I can't even take credit for it...

It all came from watching a Jamie Oliver Video in which, whilst making some Courgette Chips, he stated that Garlic, Lime, Mint and Chili go with everything and are the best marinade/dressing ingredients ever!
Well I have a gorgeous Mint plant on my window sill as you can see here:So, looking at it, I thought that Jamie' s advice sounded like a good idea for my gorgeous Tuna steaks.
Had never tried it before but once again, Jamie Oliver was 100 per cent right.
Trust me, you so have to try this. I will on other meats and fish too!

Ingredients:

For the skewers
2 tuna steaks cut in chunks
1/2 red red pepper cut in chunks (same size as tuna)
1/2 green pepper cut in chunks (as before)
1/2 onion cut in chunks (again same size)
4 skewer sticks

For the marinade/dressing
Handful of fresh mint mint
1 large chili pepper chopped
1 lime
Extra virgin Olive oil
3 Cloves of garlic chopped
salt and pepper to taste
For the potatoes
4 medium sized potatoes-washed
good measure of butter mixed in with chopped parsley and garnish

Serve with some salad-I used the vegetables left over from the skewers and mixed them in with some lettuce.

Directions:

Place all vegetables and tuna in a bowl and cover in the marinade.
Place it in the fridge for at least one hour.Pre-heat your oven
Scoop a hole 1/2 way through your baking potatoes and fill them with the butter.
Wrap the potatoes individually in tin foil in order not to lose any of the butter.
Place them in the oven for half an hour or until soft to the touch.Skewer the tuna and vegetables and heat the griddle pan. Cook the skewers for 2 minutes on each side- to seal flavours- and finish them in the oven.

Serve with salad and potatoes