Tuna and Red Onion SpiediniAngie Norwood Browne
Start with chopped fresh tomatoes, basil and garlic spooned onto toasted baguette slices. Grill slices of potato to have with the tuna; follow with biscotti and fresh figs.
Recipe information
Yield
Makes 2 servings; can be doubled
Ingredients
6 tablespoons garlic-flavored olive oil
2 tablespoons fresh lemon juice
4 teaspoons chopped fresh rosemary
1 11- to 12-ounce tuna steak, cut into 1-inch pieces
12 1x1x1/4-inch red onion pieces
8 lemon slices, halved
4 cups (about 2 ounces) mixed baby greens
Preparation
Step 1
Prepare barbecue (medium-high heat). Whisk oil, lemon juice and rosemary in small bowl to blend. Season dressing with salt and pepper. Thread tuna, onion and lemon slices onto 4 metal skewers. Brush with dressing; sprinkle with salt and pepper. Grill tuna and onion until tuna is just opaque in center and onion is slightly charred and tender, turning and brushing often with some remaining dressing, about 8 minutes.
Step 2
Toss greens and all remaining dressing in medium bowl. Mound salad on plates; top with skewers.
