Fresh Tuna Souvlaki

From EatingWell: July/August 1996 — Subscribe Now!

Lemon, garlic and oregano infuse this marinade with lots of authentic Greek flavor. Make it a meal: Serve with Cucumber-Yogurt Salad and warm whole-wheat pita.

4 servings

Active Time: 30 minutes

Total Time: 45 minutes

Nutrition Profile

Ingredients

20-24 bay leaves
1 clove garlic, crushed and peeled
1/2 teaspoon kosher salt
3 tablespoons lemon juice
3 tablespoons dry white wine
1 1/2 tablespoons chopped fresh oregano, or 1 1/2 teaspoons dried
1 tablespoon extra-virgin olive oil
Freshly ground pepper to taste
1 1/4 pounds tuna steak, trimmed of skin and any dark portions, cut into 1 1/4 inch cubes
Lemon wedges for garnish

Preparation

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.

Tips & Notes

Make Ahead Tip: 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.

Nutrition

Per serving: 243 calories; 5 g fat (1 g sat, 3 g mono); 82 mg cholesterol; 2 g carbohydrates; 43 g protein; 0 g fiber; 207 mg sodium; 839 mg potassium.

Nutrition Bonus: Selenium (94% daily value), Magnesium & Potassium (24% dv).

Exchanges: 6 lean meat, 1 fat