Recipe - Fresh Tuna Souvlaki

4 Bay leaves
1 Clove garlic,; crushed and
peeled
One half teaspoon Kosher salt
3 tablespoon Fresh lemon juice
1 tablespoon Olive oil
Freshly ground black pepper
to taste
1 One fourth pound Fresh tuna steak,; trimmed
of skin
And any dark portions, cut
into; 1 1/4inch cubes
Lemon wedges for garnish

In a bowl, cover bay leaves with water; let soak for 30 minutes. 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
tablespoons 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 minutes, turning often.

Meanwhile, prepare a charcoal fire or 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, until the tuna is
opaque in the center, 8 to 12 minutes. Serve with lemon wedges.

Yield: 4 serving

Recipe By :CHEF DU JOUR PATSY JAMIESON SHOW #DJ9291

Posted to MCRecipe Digest V1 #233

Date: Tue, 1 Oct 1996 11:25:23 0400

From: Rowaan Rowaan@ix.netcom.com

NOTES : Variation: Swordfish is an excellent alternative to tuna