Greek Tuna Skewers for Two


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This is absolutely delicious and healthful too! Good tuna is better than filet mignon.

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  • 1 clove garlic, peeled and minced
  • 1/2 tsp. salt
  • 3 Tbs. fresh lemon juice
  • 3 Tbs. fruity white wine
  • 1.5 tsp. dried oregano
  • 1 Tbs. olive oil
  • Freshly ground black pepper
  • 3/4 lb. fresh tuna steak, cut in 1.25-inch cubes
  • 1/2 red bell pepper, cut in 1.5-inch squares
  • 1/4 red onion, cut in 1.5-inch squares
  • 1 medium zucchini, halved lengthwise and cut in 1.5-inch half-moons
  • Wooden skewers

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Soak wooden skewers in water for 30 minutes. Place garlic and salt in a small bowl and mash together with a fork. Whisk in lemon juice, wine, oregano, oil, and pepper. Measure out 3 Tbs. and reserve for basting. Place tuna and vegetables in a tightly-sealing plastic or glass container. Pour marinade over all, seal, and turn and shake gently to coat. Refrigerate for 1/2 hour, turning occasionally to distribute marinade evenly. Preheat a charcoal or gas grill. Thread the tuna and vegetables onto skewers. If you'd like the vegetables thoroughly cooked and the tuna still somewhat rare, thread onto separate skewers and place the vegetable skewers on the grill several minutes before the fish. Grill, turning carefully several times (you may need to use a spatula to gently loosen the fish from the grill rack) and basting browned sides with reserved marinade, until browned on all sides and done how you like it, 6-12 minutes depending on grill heat. Serve over quinoa pilaf, with Tzatziki and pita bread.

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