Recipe: Tuna, Artichoke and Lemon Skewers (skillet, broiler or grill)

TUNA, ARTICHOKE AND LEMON SKEWERS

8 bamboo skewers
2 tuna steaks, 10 ounces each, cut into 1-inch cubes
Salt and freshly ground black pepper to taste
12 jarred artichoke hearts (packed in oil)
12 bay leaves
2 lemons, each cut into 8 slices, divided use
8 bamboo skewers

Season the tuna with salt and pepper to taste. Drain the artichokes, reserving the oil.

Skewer the tuna, artichoke hearts and bay leaves, being careful not to crowd the pieces, beginning and ending with the tuna. (Pierce the tuna against the grain so it doesn't flake and fall from the skewer.) Add a lemon slice to 1 end of each skewer. Brush each skewer generously with the reserved artichoke oil.

Heat a large nonstick skillet that is wide enough to fit the skewers over medium-high heat. Add the skewers and sear until the tuna is crisp on each side but still pink inside, about 2 minutes per side. (Alternatively, you may broil or grill the skewers but the bamboo must be soaked in water for 30 minutes before being put over a flame.)

Transfer the skewers to individual plates and serve with the remaining lemon slices.

Makes 4 servings
Source: Bread, Tomato, Garlic by Jill Dupleix