The strawberry, widely appreciated for its characteristic aroma, bright red colour, juicy texture and sweetness, is the first fruit to ripen in spring.
Did you know?
The strawberry is a member of the rose family and is the only fruit with seeds on the outside. Research suggests that eating just eight strawberries a day can improve heart health, lower blood pressure, reduce inflammation, reduce the risk of cancers and even improve cognitive function. What’s more, strawberries score in the fruit group with the highest antioxidant content, which can help reduce the risk of macular degeneration. The combination of nutrients in strawberries can also aid in the prevention and suppression of cancer cells.
Fresh tuna, strawberry, cucumber and onion seed skewers
- 80ml (1/3 cup) balsamic vinegar
- 60ml (¼ cup) honey
- salt and freshly ground black pepper, to taste
- 500g strawberries, hulled, some halved and some quartered
- 800g fresh tuna, chopped into 2cm cubes
- 10ml (2 tsp) onion seeds
- 2 cucumbers, cut into 2cm cubes
- crimson microherbs, to garnish
- baby herb salad, to garnish
- lemon wedges, to serve
Combine the balsamic vinegar and honey in a bowl, and season well. Add the strawberries and refrigerate, 1 hour.
Sprinkle the tuna cubes with 5ml (1 tsp) of the onion seeds. Set aside.
Thread a piece of strawberry, a cucumber cube and a piece of tuna onto each skewer. Sprinkle with the remaining onion seeds, garnish with microherbs and baby herb salad and serve with lemon wedges for squeezing.