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Fresh
tuna threaded onto skewers with cherry tomatoes, zucchini,
red onion and green pepper, then marinated in a Mediterranean-style
dressing and grilled until tender.
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| 10
bamboo or wooden skewers—soaked in water for around
30 minutes to prevent from burning |
| 20
cherry tomatoes |
| 14
oz (420g) fresh tuna—cut into 30 even-size cubes |
| 2
zucchini (courgettes)—cut into ½-inch rounds |
| 1
red onion—cut into wedges |
| 1
green pepper (capsicum)—cut into 1½-inch squares |
| 4
tablespoons extra
virgin olive oil |
| 2
tablespoons lemon juice (plus lemon wedges for serving) |
| 2
tablespoons finely chopped fresh flat-leaf parsley |
| 2
cloves garlic—minced (crushed) |
| 1
teaspoon sea salt |
| ½
teaspoon fresh ground black pepper |
THREAD
the tuna, cherry tomatoes, zucchini, red onion and green pepper
evenly onto each skewer. MIX together the remaining ingredients
in a small bowl until well combined and pour over the prepared
tuna and vegetable skewers. MARINATE, covered, in the refrigerator
for 1 hour, turning the skewers halfway through marination.
COOK the skewers on a hot grill for 12 minutes, turning and
brushing regularly with the marinade. SERVE the skewers with
lemon wedges for squeezing.
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