Fresh Tuna Souvlaki Recipe

Fresh Tuna Souvlaki
 
 Recipe By     :CHEF DU JOUR PATSY JAMIESON SHOW #DJ9291
 Serving Size  :      Preparation Time :
 Categories    :New Text Import		CDJ
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2 4                bay leaves                                             
        1  clove         garlic, -- crushed and peeled                         
      1/2  teaspoon      kosher salt                                           
        3  tablespoons   fresh lemon juice                                      
        1  tablespoon    olive oil                                              
                         Freshly ground black pepper to taste                   
    1 1/4  pounds        fresh tuna steak, -- trimmed of skin                   
                         and any dark portions, cut into -- 1 1/4inch 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
 tablespoons 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 serving
 
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 NOTES : Variation: Swordfish is an excellent alternative to tuna