November's Recipe:
Grilled Tuna with Green Olive Relish
Ingredients: (Serves 6)
- 1 lemon, plus 6 lemon wedges
- 1 pound fresh tuna, cut into 3/4 inch chunks
- 6 tbsp extra virgin olive oil
- 2 cloves garlic, crushed, plus 1 clove garlic, minced
- Salt and freshly ground black pepper
- 2 anchovy fillets, soaked in cold water 10 minutes and patted dry
- 1/2 cup pitted and finely chopped green olives
- 1/2cup chopped fresh flat-leaf parsley, plus flat-leaf parsley leaves for garnish
1 tbspn white wine vinegar
Preparation:
Soak twelve 7-inch bamboo skewers in water for 10 minutes .
Peel the lemon with a vegetable peeler into long pieces, avoiding the pith. Marinate the tune with the lemon peel, 2 tablespoons of the olive oil, the 2 cloves crushed garlic, salt, and pepper for 2 hours or up to overnight in the refrigerator.
Mash the anchovies and place in a small bowl. Add the olives, the 1 clove minced garlic, the chopped parsley vinegar, the juice of 1/2 lemon, and the remaining 4 tablespoons olive oil. Mix well. Season with salt, pepper, and additional lemon juice as needed.
Thread the tuna onto the skewers. Broil or grill over hot coals, turning every 2 minutes, until cooked through but still juicy, 5 to 6 minutes total.
Serve warm or at room temperature garnished with relish, lemon wedges, and parsley leaves
Tuna
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