Instructions

Dice tuna loins into dices of 2 x 2 cm. approximately, trying to get 16 dices. Peel prawn tails, remove the guts with the help of a spike and cut a bit from the opposite narrow side so that the size is similar to tuna’s. Wash strawberries and cut them to make sizes equal.
Put tuna in, next strawberries and prawn tails after, repeat the same order to get a brochette with two dices of each ingredient. Continue until completing 8 brochettes, season with marine thick salt and keep. Prepare an emulsion with oil, soya sauce and mustard in a Magefesa blender. Some drops of lime juice or lemon to taste can be added. Chop chives finely and add them to the emulsion. Roast brochettes on a Magefesa griddle turning around to brown all dice sides.
Serve brochettes accompanied by the emulsion of oil, soya and mustard so that  every dinner guest taste them to taste.
The inner part of the tuna is recommended to be succulent. Other fruits, instead of strawberries, can be used such as watermelon, mango, kiwi, etc. trying always that fruit has a bit texture so that it is not lost when placing it on the grill. 

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