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Fresh Tuna Souvlaki
P r 4-5 persona duhen:
Ingredients
20 bay leaves, or more to taste
1 garlic clove, crushed and peeled
1/2 tsp. kosher salt
3 tbsp. fresh lemon juice
3 tbsp. dry white wine
1 1/2 tbsp. fresh oregano, chopped
1 tbsp. olive oil
1/4 tsp. freshly ground black pepper, or to taste
1 1/4 lb. tuna steaks, trimmed of skin
and any dark portions, cut into 1 1/4 inch cubes
4 lemon wedges, for garnish
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P rgatitja:
Thanks to the outdoor grill, summer promises a more relaxing approach to cooking and entertaining. Serve Fresh Tuna Souvlaki with couscous.
Directions
Estimated Time: 30 minutes
1 In a bowl, cover bay leaves with water; let soak for 30 minutes. If using wooden skewers for the souvlaki, soak them in water as well.
2 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 about half [3 Tbsp. in original recipe] 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.
3 Meanwhile, prepare a charcoal fire or preheat a gas grill.
4 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.
Preparation Time
No Data
Cooking Time
No Data
Total Time
30 minutes
Serving Size
4
Nutrition Facts
(per Serving):
175 calories
53 mg cholesterol
5 g fat
279 mg sodium
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