Nutrition per serving may change if servings are adjusted.
20-24 bay leaves
1 clove garlic, crushed and peeled
½ teaspoon kosher salt
3 tablespoons lemon juice
3 tablespoons dry white wine
1½ tablespoons chopped fresh oregano, or 1½ teaspoons dried
1 tablespoon extra-virgin olive oil
Freshly ground pepper to taste
1¼ pounds tuna steak, trimmed of skin and any dark portions, cut into 1¼ inch cubes
Lemon wedges for garnish
Cover bay leaves with water in a bowl; let soak for 30 minutes.
Mash garlic with salt with the side of a chef's knife. 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, preheat grill.
Thread the marinated tuna onto skewers, placing a soaked bay leaf between each piece of fish. Oil the grill rack (see Tip). 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.
Equipment: 4 skewers
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
Fish on foil: Fish that flakes easily requires a delicate touch to flip on the grill. If you want to skip turning it over when grilling, measure a piece of foil large enough to hold the fish and coat it with cooking spray. Grill the fish on the foil (without turning) until it flakes easily and reaches an internal temperature of 145°F.
230 calories;4 g fat(1 g sat); 0 g fiber; 2 g carbohydrates; 41 g protein; 5 mcg folate; 67 mg cholesterol; 0 g sugars; 0 g added sugars; 124 IU vitamin A; 6 mg vitamin C; 16 mg calcium; 1 mg iron; 217 mg sodium; 778 mg potassium