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Tuna Provencal

Kebab.King's picture
Ingredients
  Extra virgin olive oil 1 Cup (16 tbs)
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Garlic 4 Clove (20 gm), crushed
  Onion 1 Small, sliced
  Dried tarragon 1 Teaspoon
  Dried basil 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Tuna 1 1⁄4 Pound, cut in to 1 inch chunks
  New potatoes 8 , washed, parboiled about 10 minutes until almost fork tender, halved
  Tomatoes 2 , cut into wedges
  Canola oil 2 Tablespoon (For Brushing The Skewers)
  Boston lettuce head 1 , washed, drained, separated into leaves
  Anchovy strips 8
  String beans 1⁄2 Pound, trimmed, cooked, drained
  Stuffed green olives 1⁄2 Cup (8 tbs)
Directions

Combine marinade ingredients in medium bowl.
Divide marinade between 2 large plastic self-sealing bags.
Add tuna pieces.
Seal bags and turn several times so that all surfaces of the tuna are touched by the marinade.
Put bags in a flat dish and refrigerate for 3 to 4 hours.
Drain and discard marinade.
Thread skewers with tuna, potatoes, and tomato wedges.
Divide lettuce among four plates.
Arrange beans and anchovies over lettuce.
Sprinkle with olives.
Preheat the grill.
Place skewers on the grid over ashen coals.
Grill fish about 6 minutes or until done, turning once.
Fish will flake easily when tested with a fork.

Recipe Summary

Cuisine: 
French
Method: 
Grilling
Ingredient: 
Tuna

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