Using juicy fair-trade yellowfin tuna steaks makes this recipe shine. Grilled lemons bring out the acidity in the tomatoes and the smoky flavors of the grill.
Servings and Ingredients
|Hy-Vee nonstick olive oil cooking spray|
|2 small red onions, cut into wedges|
|4 1-inch-thick (1 1/2 lbs.) tuna steaks, cut into 1-inch cubes|
|16 cherry tomatoes|
|8 (12-inch) metal or wooden skewers|
|2 lemons, halved|
|½ tsp. Hy-Vee kosher sea salt|
|2 tbsp. fresh oregano leaves, optional|
Things To Grab
- Charcoal or gas grill
- Prepare a charcoal or gas grill for direct cooking over medium-high heat. Grease grill racks with cooking spray.
Skewer red onions, tuna, and cherry tomatoes on eight skewers. Lightly coat skewers and lemons with cooking spray and season with salt.
Hyvee Culinary Expert TipIf using bamboo skewers, soak skewers in water for 30 minutes before using.
- Grill skewers and lemon halves for 2 minutes. Remove lemon halves once grill marks form. Turn skewers and grill 2 minutes more or until desired doneness.
- Garnish skewers with oregano, if desired, and serve immediately with 3 lemon halves on the side for squeezing over skewers. Slice remaining lemon half and serve with skewers.
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 90mg
- Sodium: 310mg
- Total Carbohydrates: 8g
- Protein: 40g
Balance Magazine September 2017