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Grilled Rosemary Tuna Kabobs

Updated on July 19, 2014

Grilled Rosemary Tuna Kabobs

I came across some very good looking tuna ad I just had to have them they were so fresh so this evening I am going to use this tuna to make some tasty Grilled Rosemary Tuna Kabobs‏ that I know my family is going to enjoy.
I came across some very good looking tuna ad I just had to have them they were so fresh so this evening I am going to use this tuna to make some tasty Grilled Rosemary Tuna Kabobs‏ that I know my family is going to enjoy. | Source

Grilled Rosemary Tuna Kabobs

Today I went to the fish market to pick up a few things for a private party that I have to cater on Monday but while I was there I came across some very good looking tuna ad I just had to have them they were so fresh so this evening I am going to use this tuna to make some tasty Grilled Rosemary Tuna Kabobs‏ that I know my family is going to enjoy.

Grilled Rosemary Tuna Kabobs

Ingredients

‏ 1 pound of tuna steaks, cut into 1 1/2-inch pieces

2 assorted bell peppers cut into 1 inch pieces

1 large zucchini, cut into 1-inch slices

1 medium red onion, cut into 1-inch pieces

3/4 cup of light Italian dressing

2 tablespoons finely chopped fresh rosemary

Methods

On each of 4 (12-inch) or 8 (6-inch) skewers† alternately thread tuna, zucchini, bell pepper and red onion, beginning and ending with tuna; place in a baking dish. In a small bowl whisk together dressing, rosemary, and salt and pepper to taste. Reserve ¼ cup. Drizzle remaining ½ cup dressing mixture over skewers, turning to coat. Cover and refrigerate 30 minutes. Coat grills rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Remove skewers from marinade; discard marinade. Grill, covered, 4 to 6 minutes per side or to desired doneness, brushing occasionally with reserved dressing mixture. Transfer to a platter, and serve.

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