The slightly acidic flavor of the tomato-and-black olive relish contrasts nicely with the rich taste of the grilled tuna. We suggest serving this dish with an assortment of grilled vegetables and saffron rice.
1/3 cup chopped fresh oregano
2 tablespoons ground cumin
1 tablespoon crushed red pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 large garlic cloves, minced
1 1/2 pounds tuna steaks (about 1 inch thick), cut into 1-inch pieces
3 small red onions, each cut into 8 (1-inch) pieces
Combine first 7 ingredients in a large zip-top plastic bag. Seal, and shake well. Remove tuna from bag; thread 4 tuna pieces, 3 red onion pieces, and 3 lemon wedges onto each of 8 (12-inch) skewers. Set tuna skewers aside.
Prepare grill. Place skewers on grill rack coated with cooking spray, and grill 4 minutes on each side or until tuna is medium-rare or desired degree of doneness. Serve with Tomato-Black Olive Relish.
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