Tuna, Potato And Pepper Kebabs With Arugula Pesto

• 1 1/3 pounds small new potatoes
• 2 3/8 tablespoons pine nuts
• 7 1/2 cups rocket
• 2 11/16 tablespoons olive oil
• 1 clove garlic peeled and roughly chopped
• 4 3/4 tablespoons Parmesan grated
• 1 cup mini peppers halved and deseeded
• 8 spring onions cut into thick diagonal chunks
• 1 1/8 pounds tuna fillet cut into cubes
• 1 tablespoon sesame seeds
• 1 tablespoon black cumin seeds
• 2 tablespoons sunflower oil

1. Cook potatoes in boiling salted water for 20 mins. Drain and allow to cool.
2. For the pesto, combine arugula, olive oil, garlic, Parmesan and pine nuts in a food processor. Pulse and season. Set aside.
3. Thread potatoes, peppers, spring onions and tuna onto 8 wooden skewers. Sprinkle tuna with sesame seeds and cumin. Heat canola oil in a frying pan and saute kebabs for 5 mins, turning. Arrange on plates with remaining potatoes. Drizzle with pesto and garnish with reserved arugula.

potatoes, nuts, rocket, olive oil, clove garlic, parmesan grated, peppers, onions, tuna fillet, sesame seeds, black cumin, sunflower oil

Taken from www.yummly.com/recipe/Tuna_-Potato-and-Pepper-Kebabs-with-Arugula-Pesto-1410211 (may not work)