Tuna And Red Onion Spiedini Recipe - Cooking Index
Tuna And Red Onion Spiedini Recipe - Cooking Index
Start with chopped fresh tomatoes, basil and garlic spooned onto toasted baguette slices. Grill slices of potato to have with the tuna; follow with biscotti and fresh figs.
Type: Fish| 6 tablespoons | 90ml | Garlic-flavored olive oil |
| 2 tablespoons | 30ml | Fresh lemon juice |
| 4 teaspoons | 20ml | Chopped fresh rosemary |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Tuna steak - (11 to 12 oz) - cut into 1" pieces | |
| 12 | Red onion - (1" by 1" by 1/4") | |
| 8 | Lemon slices - halved | |
| 4 cups | 440g / 15oz | Mixed baby greens - (abt 2 oz) |
Prepare barbecue (medium-high heat).
Whisk oil, lemon juice and rosemary in small bowl to blend. Season dressing with salt and pepper. Thread tuna, onion and lemon slices onto 4 metal skewers. Brush with dressing; sprinkle with salt and pepper.
Grill tuna and onion until tuna is just opaque in center and onion is slightly charred and tender, turning and brushing often with some remaining dressing, about 8 minutes.
Toss greens and all remaining dressing in medium bowl. Mound salad on plates; top with skewers.
This recipe yields 2 servings; can be doubled.
Source:
Bon Appetit, July 2000
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