Tuna En Brochette
|Fresh tuna steaks||2 Pound|
|French bread loaf||1 (1 Slender Loaf)|
|Butter||1⁄2 Cup (8 tbs), melted|
|Olive oil||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||3 Tablespoon|
Slice tuna 3/4 inch thick, remove skin and dark meat, and cut into pieces slightly smaller than the diameter of the bread.
Slice bread thin.
Mix remaining ingredients except bay leaves and marinate fish in mixture for 1 hour.
Impale a slice of bread on a skewer and add a slice of fish and a bay leaf; repeat until skewers contain 3 slices of fish and 4 of bread.
Do not push too close together.
Broil, basting with remaining marinade and turning until browned on all sides, for about 15 minutes.
Makes 6 servings.