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Sicilian Tuna Spiedini
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Sicilian Tuna Spiedini

Pair with a Sicilian Rosso from the Etna D.O.C.
Course Main Course
Cuisine Italian
Keyword Sicilian Tuna Spiedini
Servings 4
Author adapted from"Mozza at Home" by Nancy Silverton with Carolynn Carreño

Ingredients

For the marinade

  • 1 cup Italian parsley
  • 1/2 cup extra-virgin olive oil
  • 5 large garlic cloves, peeled
  • 1 pinch red pepper flakes

For the Spiedini

  • 3/4 lb. zucchini
  • 6 long sprigs rosemary
  • 1-1/4 lb. ahi tuna, cut into 1-1/2 inch cubes
  • 2 lemons
  • 1 teaspoon kosher salt
  • freshly ground pepper
  • finishing quality extra virgin olive oil
  • flaky sea salt
  • 1 tablespoon Italian parsley, finely chopped

Instructions

For the Marinade

  • In the bowl of a mini food processor, add parsley, olive oil, garlic, and red pepper flakes. Purée mixture and set aside.

For the Spiedini

  • Trim the ends off of the zucchini and slice 1/8 inch thick lengthwise on a mandoline.
  • Build each skewer; alternating a rolled up zucchini slice (like a fruit roll-up), followed by a tuna piece. Each skewer should have 4 pieces of tuna. Between each element sandwich a small sprig of rosemary.
  • Place the skewers in a rectangular glass baking dish and pour the marinade over the skewers. Turn and coat the skewers with the marinade. Set aside for 30 minutes at room temperature or 2 hours in the refrigerator. Bring to room temperature before grilling.
  • Prepare a charcoal or gas grill or rectangular grill pan over high heat. Cut the lemons in half in the middle. Trim about 1/2 inch off the pointed end of the lemons.
  • Remove the skewers from the marinade and discard the marinade. Season the skewers with salt and pepper. Grill the skewers for about 10-12 minutes total, turning half way through the cooking time or until cooked to desired doneness. 
  • While the skewers are grilling place the lemons on the grill cut size down for about 2-3 minutes and then turn for another 1 minute.
  • To serve, place spiedini on a platter drizzle with finishing olive oil, parsley, salt and pepper, and grilled lemons.