Sweet soy and chilli tuna skewers with Asian slaw

Method

1. Cut the tuna into 2cm chunks and thread equal amounts onto 4 metal or soaked wooden skewers. Set aside.
2. For the slaw, toss the cucumber, beansprouts, chilli, ginger, coriander leaves and lime juice, then drizzle with most of the soy and chilli sauce. Set aside.
3. Heat a griddle pan over a medium-high heat, brush the tuna skewers with the sesame oil, then sear for 1 minute, turning, until charred on the outside and pink in the centre. Serve with the slaw, a squeeze of lime juice, lime wedges and the remaining soy and chilli sauce.