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Ingredientes
- 4 x Bay leaves
- 1 x Clove garlic,, crushed and peeled
- 1/2 tsp Kosher salt
- 3 Tbsp. Fresh lemon juice
- 1 Tbsp. Extra virgin olive oil Freshly grnd black pepper to taste
- 1 1/4 lb Fresh tuna steak,, trimmed of skin And any dark portions, cut into, 1 1/4inch cubes Lemon wedges for garnish
Direcciones
- In a bowl, cover bay leaves with water; let soak for 30 min. If using wooden skewers for the souvlaki, soak four 10inch skewers in water as well.
- With the side of a chef's knife, mash garlic with salt. Transfer to a small bowl and whisk in lemon juice, wine, oregano, oil and pepper. Measure out 3 Tbsp. and reserve for basting. Place tuna in a shallow glass dish and pour the remaining marinade over it, turning to coat. Cover and marinate in the refrigerator for 20 to 30 min, turning often.
- Meanwhile, prepare a charcoal fire or possibly preheat a gas grill.
- Thread the marinated tuna onto skewers, placing a soaked bay leaf between each piece of fish. Grill the souvlaki, covered, turning several times and basting the browned sides with the reserved marinade, till the tuna is opaque in the center, 8 to 12 min. Serve with lemon wedges.
- Yield: 4 serving
- NOTES : Variation: Swordfish is an excellent alternative to tuna
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 64g | |
| Calories 135 | |
| Calories from Fat 119 | 88% |
| Total Fat 13.51g | 17% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1164mg | 49% |
| Potassium 68mg | 2% |
| Total Carbs 4.81g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.12g | 1% |
| Protein 0.34g | 1% |
