Ingredients
Scale
- 1½ pounds tuna steak (about 1½-inch thick), cut into about 24 pieces
- ½ cup olive oil, plus more drizzling
- 2 tablespoons fresh rosemary, chopped
- 2 cloves garlic, minced
- ½ teaspoon sea or kosher salt
- ½ teaspoon ground black pepper
- 1 red bell pepper
- 1 green bell pepper
- 1 red onion
- 18 large button mushrooms
- 24 cherry tomatoes
- Lemon wedges, optional
- 12 metal or bamboo skewers (if using bamboo, soak in water for 30 minutes prior to grilling)
- Prepared whole wheat couscous or your other favorite whole grain (optional)
Instructions
- In a shallow bowl, combine olive oil, rosemary, garlic, salt and pepper; mix to combine well. Add tuna; cover and let stand at room temperature for about 30 minutes.
- While tuna is marinating, wash and prepare veggies. Halve and remove seeds from bell peppers and cut into large chunks. Cut red onion into large chunks. Cut mushrooms in half.
- Preheat grill or grill pan to medium-high.
- Prepare kebabs by threading each skewer with a tomato, then begin alternating tuna and veggies on the skewers, so that there are about two to three pieces of tuna separated by a few pieces of veggies on each skewer; top with a tomato. Place skewers on a plate; drizzle with marinade.
- Grill about 3 to 5 minutes, or until well-browned on one side. Using tongs, flip and cook on other side, about 3 to 5 minutes.
- Serve with prepared whole wheat couscous or other whole grain and a lemon wedge.
Notes
Recommended Utensils; Skewers (metal or bamboo; if bamboo, need a bowl or plastic bag for soaking), shallow bowl, grill or grill pan, plate, tongs
- Prep Time: 40
- Cook Time: 10
- Category: Tuna