Grilled/Broiled Tuna Skewers with Salsa Verde
Prep Time: 30 minutes | Cook Time: 10 minutes | Total Time: 40 minutes
Ingredients
- 12 ounces Vitsl Choice Albacore Tuna Medallions
- 1 tablespoon red wine vinegar or red balsamic vinegar
- Choice extra-virgin olive oil, as needed
- 2 teaspoons Dijon mustard
- 1 tablespoon capers (optional)
- 1 clove garlic
- Juice of ½ lemon
- 4 stems mint, leaves only
- 4 stems basil, leaves only
- 6 stems parsley, leaves only
- 11 ounces fresh tomatoes, cut into large pieces
- ½ red onion, cut in rings
- Handful of cress
- 2 tablespoons sherry vinegar
- Salt and pepper, to taste
- Skewers
Instructions
- If using wooden skewers, soak in a bowl of cold water first to prevent them from burning on the grill.
- In a food processor, blend the mustard with capers, garlic, red wine vinegar, lemon juice, mint, basil, parsley and 7 tablespoons olive oil until smooth. If the sauce is too thick, add more oil and vinegar. Season with salt and pepper. Set aside.
- Combine the tomatoes with red onion and cress. Season with a splash of olive oil, sherry vinegar, salt and pepper.
- Thread the tuna onto the skewers and coat all over with oil. Season with a pinch of salt.
- Grill or broil the tuna skewers on both sides for 1 to 2 minutes, ideally leaving them pink except for the outer edges. Do NOT overcook!
- Serve the tuna skewers with the salsa verde and tomato salad.