Recipe By : Chef Du Jour Patsy Jamieson Show #DJ9291
Serving Size : 4 Preparation Time :
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 4 Bay leaves
1 cl Garlic -- crushed and peeled
1/2 ts Kosher salt
3 tb Fresh lemon juice
1 tb Olive oil
Freshly ground black pepper --
- to taste
1 1/4 lb Fresh tuna steak -- trimmed of
- skin and any dark portions,
- cut into 1-1/4" cubes
Lemon wedges -- for garnish
In a bowl, cover bay leaves with water; let soak for 30 minutes. If
using wooden skewers for the souvlaki, soak four 10inch skewers in
water as well. With the side of a chef's knife, mash garlic with
salt. Transfer to a small bowl and whisk in lemon juice, wine,
oregano, oil, and pepper. Measure out 3 tb and reserve for basting.
Place tuna in a shallow glass dish and pour the remaining marinade
over it, turning to coat. Cover and marinate in the refrigerator for
20 to 30 minutes, turning often.
Meanwhile, prepare a charcoal fire or preheat a gas grill.
Thread the marinated tuna onto skewers, placing a soaked bay leaf
between each piece of fish. Grill the souvlaki, covered, turning
several times and basting the browned sides with the reserved
marinade, until the tuna is opaque in the center, 8 to 12 minutes.
Serve with lemon wedges.
Yield: 4 Servings
Note: Swordfish is an excellent alternative to tuna
