Post by caroline on Aug 5, 2006 6:18:47 GMT
Skewered, Grilled Tuna
1/2 cup olive oil 1/4pt/140ml
juice of 2 lemons
1tbs fresh thyme or oregano, chopped
salt and freshly ground pepper
1 1/2 to 2lbs tuna steaks, skinned
3 to 4 firm ripe tomatoes or 20 cherry tomatoes
2 to 3 large green bell pepper
2 to 3 medium onions
8 to 10 large mushrooms
8 to 10 bayleaves
Cut the tuna steaks into 1 1/2 to 2 inch chunks, whisk together the olive oil, strained lemon juice, herbs, salt and pepper in a bowl and add the swordfish to marinade for 30 minutes. Preheat the broiler or barbecue.
Halve the mushrooms, peel and quarter the onions, seed and cube the pepper, core and quarter the tomatoes (if using cherry tomatoes, leave whole).
Alternating fish, vegetables and bay leaves place the ingredients onto skewers, brush with the marinade and broil 6 to 8 inches from the heat or grill on the barbecue, frequently dousing with the marinade and turning to cook evenly, until done (10 to 12 minutes).
Serve hot with a green salad or over rice.
1/2 cup olive oil 1/4pt/140ml
juice of 2 lemons
1tbs fresh thyme or oregano, chopped
salt and freshly ground pepper
1 1/2 to 2lbs tuna steaks, skinned
3 to 4 firm ripe tomatoes or 20 cherry tomatoes
2 to 3 large green bell pepper
2 to 3 medium onions
8 to 10 large mushrooms
8 to 10 bayleaves
Cut the tuna steaks into 1 1/2 to 2 inch chunks, whisk together the olive oil, strained lemon juice, herbs, salt and pepper in a bowl and add the swordfish to marinade for 30 minutes. Preheat the broiler or barbecue.
Halve the mushrooms, peel and quarter the onions, seed and cube the pepper, core and quarter the tomatoes (if using cherry tomatoes, leave whole).
Alternating fish, vegetables and bay leaves place the ingredients onto skewers, brush with the marinade and broil 6 to 8 inches from the heat or grill on the barbecue, frequently dousing with the marinade and turning to cook evenly, until done (10 to 12 minutes).
Serve hot with a green salad or over rice.
