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Eat, Drink & Be Merry: Grilled Rosemary Tuna Skewers

Ingredients
  • 1 lb. raw albacore tuna steaks, cut into 16 cubes
  • 1 tbsp olive oil
  • juice of 1 lemon
  • pinch of coarse sea salt
  • 1 tbsp chopped fresh rosemary
  • 16 cherry tomatoes
  • 4 skewers
 
Instructions
  1. Whisk together the oil, lemon juice, salt and rosemary.
  2. Cover the tuna cubes with the marinade and refrigerate at least 30-60 minutes.
  3. Arrange the tuna cubes and cherry tomatoes on the skewers.
  4. Grill on a preheated propane grill for about 2 minutes per side or until cooked through. Serve immediately.

Source: colleens-kitchen.com

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