lemongrass tuna brochettes with oriental glaze

Ingredients

• 5 sticks of fresh lemongrass, sliced in half lengthwise
• 500 g fresh tuna steaks, cut into 10 thick pieces
• A glug of vegetable or peanut oil
• 1 tbsp NOMU Oriental Rub
• 1 tsp sesame oil
• 1/2 cup Kikoman soy sauce
• 2 cloves garlic, finely chopped
• 4 cm ginger, peeled and grated
• 4 tbsp sweet Thai chilli sauce
• 1 tsp fish sauce
• 2 tbsp oyster sauce
• Juice and zest of 2 limes