|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|
|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|
|String beans||1⁄2 Pound, trimmed, cooked, drained|
|Stuffed green olives||1⁄2 Cup (8 tbs)|
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.