3 tuna steaks, trimmed
1 red capsicum, seeded
1 yellow capsicum, seeded
1 green capsicum, seeded
Olive oil, for brushing
1 tablespoon tomato paste
1/4 cup (75g) whole egg mayonnaise
Lemon wedges, if desired
Soak bamboo skewers in water for at least 30 minutes to prevent burning while cooking.
Cut the tuna and capsicum into 3cm cubes. Alternately thread the tuna and capsicum onto the bamboo skewers and brush with oil.
Heat a non-stick frying pan or stovetop grill over medium-high heat. Cook the skewers in batches, turning regularly, until golden and cooked to your liking.
Meanwhile place the tomato paste and mayonnaise in a small bowl and whisk until well combined. Place the skewers on a serving platter and serve with the tomato mayonnaise and lemon wedges, if desired.