Serves 4
Tuna Kofta
Pour the buttermilk over the breadcrumbs in a large mixing bowl. Leave to soak for 10min until the bread swells and there is no residual liquid left in the bowl.
Pass the trimmed tuna through a meat grinder on a course setting (or chop into a coarse mince consistency with a sharp knife).
Add to the breadcrumb mixture along with all the remaining ingredients.
Using your hands, mix everything together for about 1min, to strengthen the mix slightly (be careful not to work it too far or the kofta will end up being too firm).
Divide the mix into 12 even pieces and roll into long sausage shapes.
Shape the kofta onto stainless steel skewers and store on a plate, covered, in the fridge until needed.
Either preheat a chargrill pan over medium high heat or a charcoal grill with evenly burnt down embers. Level out the embers so the heat is even.
Brush the kofta with a little grapeseed oil and season with salt flakes, then grill for 2 to 2 1/2 minutes, turning carefully at 40 second intervals, until cooked through and nicely coloured all over.
Transfer the kofta to a large serving platter and set aside to rest.
While the kofta are resting, brush the grapes with a little oil, then grill for 2min or until the skins are charred and blistered and the juices start running from the fruit.
Sour Garlic Sauce
Whisk together all of the ingredients in a mixing bowl. Set aside in the fridge.
To serve
With the platter with the kofta, place the sour garlic sauce to the side and your choice of accompaniments.
Suggestions for accompaniment
Eggplant and macadamia puree
Brown butter hummus
Lovage Tabbouleh
Flatbreads, such as naan bread
Salad leaves
