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| Copyright Thomas Saaristo All Rights Reserved |
| Tuna Spiedini |
Serve these fresh tuna and onion skewers with sliced grilled potatoes. Slice russet*
potatoes into 1/4 inch slices and brush with olive or peanut oil. Grill until marked on
both sides.
Ingredients
6 tablespoons garlic flavored olive oil
2 tablespoons fresh lemon juice
4 teaspoons chopped fresh rosemary
One 11 to 12 ounce tuna steak, cut into 1 inch pieces
12 1 x 1 x 1/4 inch red onion pieces
Method
In advance of your picnic: 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. Keep
refrigerated. Pack in a cold cooler with a container of the marinade.
Prepare the barbecue [medium-high heat]
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. Serve as they come off the grill.
*Why russet? Waxier potatoes like red, yellow and white tend to crumble when
cooked too long. The sliced potatoes need to stay on the grill long enough to cook
through and get those great grill marks. Rely on the good ol' Idaho Russet for
delicious grilled taters.
potatoes into 1/4 inch slices and brush with olive or peanut oil. Grill until marked on
both sides.
Ingredients
6 tablespoons garlic flavored olive oil
2 tablespoons fresh lemon juice
4 teaspoons chopped fresh rosemary
One 11 to 12 ounce tuna steak, cut into 1 inch pieces
12 1 x 1 x 1/4 inch red onion pieces
Method
In advance of your picnic: 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. Keep
refrigerated. Pack in a cold cooler with a container of the marinade.
Prepare the barbecue [medium-high heat]
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. Serve as they come off the grill.
*Why russet? Waxier potatoes like red, yellow and white tend to crumble when
cooked too long. The sliced potatoes need to stay on the grill long enough to cook
through and get those great grill marks. Rely on the good ol' Idaho Russet for
delicious grilled taters.
