Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves six

Tuna and rosemary skewers recipe

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Less than 30 minutes

2 tuna steaks
A packet of prosciutto
1 small red onion
Soaked rosemary stems
Olive oil

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1. Take a couple of tuna steaks and cut each steak into 6 bite-sized pieces. Wrap a strip of prosciutto around each piece.
2. Cut a small red onion into wedges and dismantle into layers. Skewer the wrapped fish and onion layers alternately onto partially stripped and soaked rosemary stems or wooden skewers.
3. Brush with olive oil and grill or barbecue for 6-8 minutes turning once. Serve with good mayonnaise and some lemon wedges.

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