INGREDIENTS
1 ½ lbs. tuna steaks
1 red bell pepper
1 green bell pepper
1 small onion
6-10 large button mushrooms
2 lemons, cut into wedges
Marinade:
½ cup oil
2 TBSP. chopped onion
1 TBSP. chopped fresh rosemary
1 tsp. salt
½ tsp. black pepper
3 garlic cloves
DIRECTIONS
Cut all the fish and veggies into similar-size pieces.
To make the marinade, puree the onion, rosemary, garlic, salt and pepper in a food processor.
Drizzle in the olive oil while pureeing; continue until smooth.
Coat the fish and veggies in the marinade.
Refrigerate for 1 hour and up to overnight.
If you want all of your items to be perfectly cooked, use a separate skewer for the onions, one for the tuna and one for the veggies.
Prepare the grill for high direct heat.
Oil the grill with paper towels dipped in vegetable oil.
Begin grilling, 3-6 minutes on first side; turn the skewers and cook to desired doneness.
Drizzle with lemon juice or serve with lemon wedges.
Serves 4.
