Sicilian Tuna Spiedini
Pair with a Sicilian Rosso from the Etna D.O.C.
Servings 4
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.