Title: Fresh Tuna Souvlaki
Categories: Ew, Text, Import , C, D
Yield: 1 Servings

4 Bay leaves
1 Clove garlic,; crushed and
-peeled
1/2 ts Kosher salt
3 tb Fresh lemon juice
1 tb Olive oil
Freshly ground black pepper
-to taste
1 1/4 lb 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

Recipe By :CHEF DU JOUR PATSY JAMIESON SHOW #DJ9291

Posted to MC-Recipe Digest V1 #233

Date: Tue, 1 Oct 1996 11:25:23 -0400

From: Rowaan

NOTES : Variation: Swordfish is an excellent alternative to tuna