Turkish tuna kebab recipe | Sainsbury`s Magazine

Ingredients

• 2 tbsp rapeseed oil
• 1 tsp harissa paste
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1⁄2 tsp garlic granules
• 4 tuna steaks (2 x 240g or 220g packs), cut into chunky cubes
• 4 red onions, cut into wedges
• 1 tbsp rapeseed oil
• 1 tsp sumac
• handful of flat-leaf parsley, leaves picked
• 100g Greek yogurt
• juice of 1⁄2 lemon
• 1 tsp garlic paste (or 3-4 garlic cloves, grated)
• 1 x 200g pack Persian flatbreads (we used Deli Kitchen)
• 1 romaine lettuce, shredded
• 100g roasted red peppers, sliced
• pickled chillies (optional)