Sunday, April 27, 2014
Tuna Skewers with Salsa Verde
This was a fun new recipe that we tried a little while back. I adapted this from Food & Wine's recipe for Swordfish Skewers with Salsa Verde. This was from Chef Chad Colby. I had tuna and wanted to try it. I made the mistake of using the metal skewers - and they did not work perfectly on the grill pan. I will use wood skewers next time. I loved the way this turned out. It is a nice healthy and tasty meal and one that we will make over and over again - for sure!
Ingredients (serves 3-4)
1 cup Parsley leaves
3 tbsp Garlic, chopped (or 10-12 cloves)
Kosher salt, pinch (to taste)
Black pepper, pinch (to taste)
1/2 cup extra-virgin olive oil
3 Tuna steaks, cut into 1 1/2-inch pieces (just over a pound)
1 medium zucchini, very thinly sliced lengthwise on a mandolin to 1/8" thick)
1. In a food processor, pulse the parsley, garlic, kosher salt, black pepper and olive oil to a thick puree.
2. Onto each of 3-4 skewers, alternately thread a piece of fish, and a slice of zucchini (folded over as show in the picture). Repeat until all the fish and zucchini are on the skewers. Season the skewers with salt and pepper and brush all over with the parsley sauce. Cover and refrigerate for 1 hour.
3. Light a grill or preheat a grill pan. Grill the skewers over moderate heat until the fish is lightly browned and cooked through. Cook around 5 minutes on the first side and then around 4 minutes on the other side. Add remaining parsley sauce from the plate when you turn the fish over on the pan.