Get your grill on with tuna kabobs! skewers of marinated fresh tuna, onions, bell peppers, and mushrooms.
In case you haven’t heard, we’ve been having some awfully weird weather here in Northern California. It’s been windy, rainy, and (gulp) cold for weeks.
I’ve been walking around in denial, refusing to wear long pants—shorts only please—or socks, even though it’s in the 40s at night.
The denial extends to my grill. I don’t care if it’s raining dagnabbit! I have a grill and I’m going to use it, even if I have to bundle up under my rain parka to do it.
For your enjoyment today are grilled tuna kebabs (prepared under said rain parka) with assorted vegetables, which marinated for several hours in a rosemary garlic olive oil marinade.
We had originally intended to use swordfish, but fresh tuna steaks were on sale at the market and we couldn’t resist. You could use any meaty fish for these kabobs. Bon appétit!
1 1/2 pounds tuna, swordfish or sturgeon steaks
1 red bell pepper
1 green bell pepper
1 small onion (sweet if available)
6-10 large button mushrooms
2 lemons, cut into wedges
1/2 cup extra virgin olive oil
2 tablespoon chopped onion
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves