Eat, Drink & Be Merry: Grilled Rosemary Tuna Skewers
July 23, 2013
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
Whisk together the oil, lemon juice, salt and rosemary.
Cover the tuna cubes with the marinade and refrigerate at least 30-60 minutes.
Arrange the tuna cubes and cherry tomatoes on the skewers.
Grill on a preheated propane grill for about 2 minutes per side or until cooked through. Serve immediately.