Recipes
Grilled Tuna Kabob
18 minutes
5-8 minutes
4 servings
| 2 tsp | Bertolli® Gentile Olive Oil | 10 mL |
| 2 tbsp | lime juice | 30 mL |
| 1/2 | small onion, finely diced | 1/2 |
| 4 | green onions, trimmed and diced | 4 |
| 2 tbsp | chopped fresh cilantro or parsley | 30 mL |
| 2 | cloves garlic, minced | |
| 2 tsp | freshly grated ginger | 10 mL |
| 1 1/2 lbs | tuna steak, cut into 2-inch (5 cm) cubes | 750 g |
| 1/4 tsp | salt | 1 mL |
| 1/2 tsp | black pepper | 2 mL |
| non-stick cooking spray | ||
| 1 | lime, cut into wedges | 1 |
- In shallow dish, mix together olive oil, lime juice, onion, green onion, cilantro, garlic and ginger. Whisk together to blend. Place tuna pieces in dish, spooning marinade over to coat. Season with salt and pepper. Cover and refrigerate for 2 hours, turning occasionally.
- Prepare grill. Spray grill rack with nonstick spray. Thread tuna on skewers. Place skewers on grill for approximately 5-8 minutes, turning frequently, until cooked to desired doneness. Remove from skewer and serve immediately with lime wedges.