Grilled Tuna with Marinated Artichokes
This is summer grilling at it’s finest. Fresh tuna is a rare and special treat at my house. It is one of my all-time favorite meals. I’ve been making this dish for the last 20 years. Even non-fish eaters seem to enjoy this recipe.
Grilled Tuna Kabobs with Marinated Artichokes
Serves 4
Time: 10 minutes
Ingredients:
1.5 tsp Dijon mustard
2 tsp lemon juice
¼ cup light flavored olive oil
1 small clove garlic, minced
¼ tsp red pepper flakes
Pinch of salt and pepper
1 lbs fresh tuna cut into 1-inch cubes
8 marinated artichoke quarters, drained from their can or jar
4 skewers soaked in water for several minutes
Directions:
In a medium size bowl, whisk the mustard, oil, lemon juice, garlic, pepper flakes and salt/pepper until a thick paste develops.
Add the fish to the bowl and coat generously in the mixture.
Place the fish and artichokes on the skewers in an alternating pattern.
Grill the fish about 1 minute per side. The goal is a nice sear on the outside with a pink center of the cube.
I garnish with parsley and serve these skewers with rice and a light salad.
Recipe adapted from a Martha Stewart magazine circa 2002.