Tuna brochettes

Tuna brochettes

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
1kg tuna steaks, cut 2 cm thick
125ml olive oil
60ml lemon juice
1 teaspoon salt
freshly ground black pepper
2 sticks french bread, cut into 2 cm slices
bay leaves

Method

  1. Remove skin from tuna and cut meat into bite-size pieces. Mix oil, lemon juice, salt and pepper, add tuna and marinate it for 1 hour, turning pieces gently once or twice.
  2. Thread a slice of bread onto a small bamboo or flat metal skewer, add a piece of fish and a bay leaf, and repeat until skewer contains 3 pieces of fish, 3 bay leaves and 4 pieces of bread. Do not push ingredients too close together. Repeat with more skewers and remaining bread, tuna and bay leaves.
  3. Brush filled skewers with marinade and cook under a preheated high grill for about 10 minutes or until browned, turning and basting with marinade several times.

Note

  • Soak bamboo skewers in hot water for 2 hours before using, to prevent charring.
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