Recipe: Grilled Tuna Brochettes with Lemon and Scallion Marinade, Fennel and Red Onion

GRILLED TUNA BROCHETTES

"Tuna must be grilled quickly, since it will dry out badly if overcooked--so watch it carefully. Of course you can also grill tuna under an oven broiler."

1/4 cup fruity olive oil
2 tablespoons fresh lemon juice
1/4 cup chopped scallions (green onions)
1 tablespoon fresh thyme leaves
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon fennel seeds, crushed
Freshly ground black pepper, to taste
1 1/2 pounds fresh tuna, cut into 2-inch chunks
1 fennel bulb, trimmed and cut into 2-inch pieces
1 red onion, cut into 8 wedges

For the marinade, whisk the olive oil, lemon juice, scallions, thyme, garlic, salt, fennel sees and black pepper together in a large bowl until smooth. Add the tuna, fennel, and red onion, and turn in the marinade. Cover loosely, and refrigerate for several hours or overnight.

WHEN READY TO COOK:
Prepare hot coals for grilling.

On four large metal skewers, thread the tuna chunks alternately with pieces of fennel and onion.

Oil the grill, and cook over medium heat about 3 to 4 minutes per side. Serve immediately.

Makes 4 servings
Adapted from source: The New Basics Cookbook by Julee Rosso and Sheila Lukins