4 tuna steaks
300 g pieces of pineapple
juice from 2 large lemons
3 tablespoons olive oil
1 pinch wasabi powder according toyour taste
1 tablespoon sesamesalt
freshly ground pepper
1.Cut thetuna into large cubes.
2.Mix thelemon juice with the olive oil and wasabi according to your taste and thensprinkle the tuna with this preparation. Season with salt and pepper, coverwith a food foil and marinate in the refrigerator for 30 min.
3.Formskewers alternating pieces of pineapple and tuna.
4.Cook 1 to2 min on each side in a grill pan and sprinkle with sesame before serving.