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| 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. |
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