Tuna Kofta Recipes

KOFTA KEBABS

Kofta Kebabs image

These kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good! Serve with yogurt, flat bread, lettuce, tomato and cucumber.

Provided by SRKELZ

Categories Meat and Poultry Recipes Lamb Ground

Time 1h20m

Yield 28

Number Of Ingredients 13

Ingredients

4 cloves garlic, minced
1 teaspoon kosher salt
1 pound ground lamb
3 tablespoons grated onion
3 tablespoons chopped fresh parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
½ tablespoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon cayenne pepper
¼ teaspoon ground ginger
¼ teaspoon ground black pepper
28 bamboo skewers, soaked in water for 30 minutes

Steps:

Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
Preheat an outdoor grill for medium heat, and lightly oil grate.
Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

Nutrition Facts : Calories 34.6 calories, Carbohydrate 0.6 g, Cholesterol 10.8 mg, Fat 2.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 0.9 g, Sodium 78.2 mg, Sugar 0.1 g

TUNA KOFTA

Tuna Kofta image

A mixture of tuna and chick peas formed into oval-shaped sausages or balls. Adapted from a recipe on the Simply Great Meals website. You could skip the yoghurt and fresh mint on the ingredient list and serve the Tuna Kofta with my Apple Mint Yoghurt Salsa Recipe #320813.

Provided by bluemoon downunder

Categories Tuna

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 teaspoon oil
1 small onion, finely minced
2 garlic cloves, finely minced
1 teaspoon cumin
400 g chickpeas, drained
1 egg, beaten
425 g tuna in olive oil, well drained
1 tablespoon flat leaf parsley, chopped
1 lemon, zest of, grated
1 1/2 cups fresh breadcrumbs
1/2 cup natural yoghurt or 1/2 cup Greek yogurt
2 tablespoons shredded of fresh mint

Steps:

Heat oil in a small pan, add the onion and garlic and cook for 2 minutes. Add cumin and cook another minute, stirring well.
Place drained chick peas, egg and onion mixture into a food processor and process until chopped and well-combined. Place in a bowl and stir in the drained tuna, parsley and lemon zest.
Using a 1/4 cup of mixture and wet hands, shape the mixture into 8 small oval sausages. Roll each sausage in fresh breadcrumbs and place on an oven tray. Lightly coat each kofta with spray oil.
Bake in a preheated oven at 200°C for 15 minutes, turning half way. Thread onto wooden skewers and serve with combined yoghurt and mint or with my Apple Mint Yoghurt Salsa Recipe #320813.
TIP: Shape mixture into 16 smaller shapes - perhaps balls - and serve as an entrée or finger food, with Apple Mint Yoghurt Salsa Recipe #320813 in a separate bowl, for dipping.

Nutrition Facts : Calories 536.7, Fat 15.4, SaturatedFat 3.2, Cholesterol 89.8, Sodium 1050.8, Carbohydrate 56.1, Fiber 6.8, Sugar 4.8, Protein 41.6

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