Fresh tuna is cubed and threaded onto skewers with artichoke hearts, then grilled or cooked in this simple and delicious main dish recipe.
Prep Time: 15 minutes
Cook Time: 12 minutes
Ingredients:
- 3 (10 oz.) tuna or swordfish steaks
- 3 red bell peppers, cut into strips
- 2 (10-ounce) jars marinated artichokes
- 1 teaspoon dried marjoram leaves
- 2 tablespoons oil
- 1/8 teaspoon white pepper
Preparation:
Cut the tuna into 1" cubes. Cut bell peppers into strips. Drain artichokes, reserving marinade. In small bowl, combine marinade, marjoram, oil, and pepper and mix well.
Thread tuna cubes, bell pepper strips, and artichoke hearts onto six 12" metal skewers. Place the tuna on the skewers against the grain (perpendicular to the stripes of flesh) so it doesn't fall off when cooked. Brush with the marinade mixture.
Cook in a nonstick skillet for 3-6 minutes on each side until to desired doneness. Or, grill 6" from medium coals for 3-6 minutes on each side until tuna is cooked, turning twice during cooking time. If grilling, brush kabobs with marinade mixture occasionally. Discard any remaining marinade after cooking. 4-6 servings
