Tuna Kabobs Recipe
Ingredients
| Dry white wine | 1 Cup (16 tbs) (Dressing) | |
| Juice and peel of 1/2 lemon | ||
| Olive oil | 3 Tablespoon (Dressing) | |
| Tomato Paste | 2 Tablespoon (Dressing) | |
| Garlic | 1 Clove (5gm), crushed (Dressing) | |
| Sage | 1/2 Teaspoon (Dressing) | |
| Thyme | 1 Teaspoon (Dressing) | |
| Sugar | 2 Teaspoon (Dressing) | |
| Ground pepper | 1/2 Teaspoon (Dressing) | |
| 2 sweet red peppers, in chunks | ||
| 16 1 oz tuna cubes | ||
| Fresh fennel sprigs | ||
Directions
In a dish, mix marinade ingredients.
Add tuna and bell peppers.
Marinate 2 hours.
Drain.
Preheat oven to broil.
Alternating with pepper chunks, thread tuna cubes onto skewers.
broil 3 minutes each side.
Baste with marinade during cooking.
Remove from oven.
Garnish with fennel sprigs.
Add tuna and bell peppers.
Marinate 2 hours.
Drain.
Preheat oven to broil.
Alternating with pepper chunks, thread tuna cubes onto skewers.
broil 3 minutes each side.
Baste with marinade during cooking.
Remove from oven.
Garnish with fennel sprigs.
Chef
