| Level: | Easy |
| Total: | 1 hr 12 min |
| Prep: | 30 min |
| Inactive: | 30 min |
| Cook: | 12 min |
| Yield: | 12 skewers, 6 servings |
Ingredients
- 3/4 cups extra-virgin olive oil
- 1 lemon, juiced
- 1 lemon, zested
- 2 tablespoons chopped fresh rosemary leaves
- 1 clove garlic, minced
- Skewers:
- 1 pound tuna, cut into 1-inch cubes, about 24 pieces
- 12 green onions, trimmed
- 2 fennel bulbs
- 2 lemons
- 1 large red onion
- 12 cherry tomatoes
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 12 bamboo skewers, soaked in water for 30 minutes
Instructions
- For the marinade: Mix together all the marinade ingredients in a medium bowl.
- For the skewers: Toss the cubed tuna in the marinade and let sit in the refrigerator for 30 minutes. Bring a medium pot of salted water to a boil over high heat. Add the green onions and cook until tender but still firm to the bite, about 1 to 2 minutes. Transfer the green onions to a medium bowl of ice water. When the green onions are cool, pat dry with paper towels. Trim the stalks and the root end off the fennel. Halve the fennel lengthwise then cut each half into 3 pieces. Cut each lemon into 6 pieces. Cut the red onion in half from stem to root end. Cut each half in half again lengthwise and cut each quarter into thirds. There should be 12 pieces of each vegetable.
- Preheat the oven to 400 degrees F.
- Remove the tuna and toss the vegetables in the marinade. Thread each skewer starting with a tomato. Then begin to thread the green onion starting with the tip of the white end. Add a piece of tuna. Keeping the ingredients near to the top of the skewer, ribbon the green onion around a piece of tuna and back through the skewer. Next add the red onion, and ribbon the green onion around again and onto the skewer. Next add another piece of tuna, and ribbon the green onion around again and onto the skewer. Next add a piece of fennel, and ribbon the green onion around for the final time. Top with a piece of lemon. Center the ingredients on the skewer.
- Place on a baking sheet. Sprinkle both sides with salt and freshly ground black pepper. Bake for 8 to 10 minutes. Serve warm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 383 |
| Total Fat | 28 g |
| Saturated Fat | 4 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 21 g |
| Cholesterol | 29 mg |
| Sodium | 471 mg |
Reviews
I have made this recipe several times and I always grill it on the barbecue and it turns out delicious!
This recipe was very good, the marinade was delicious. I cooked this on the grill instead of in an oven and I would definitely recommend this. However I would definitely vary the cooking times regardless of how you decide to cook it. If using good quality tuna you really only need 4-5 minutes on the grill, but the fennel took close to 20 minutes to cook. I would suggest making seperate skewers, one for the tuna, tomatoes, green onion, and lemon. The other for the fennel and red onion. Obviously this ruins the presentation, but if it is for a party you could always rearrange the skewers after cooking.
I loved this recipe! The maranade is awesome. I didn’t use the green onion or fennel, but it was still delicious. Quick, easy, and yum yum!
This is so tasty and easy to make. I made it for my husband and my 6 year old daughter and they loved it.
I loved this recipe but I recommend cooking the fennel first.
Recently served this while on vacation and everyone loved it. Very easy and tasty, too. Also made Alton Brown’s recipe for baked brown rice (the only way I make it!) and a tomato watermelon salad. Everyone raved and went home with the recipe.
I loved the flavor that the marinade infused into the fish. The lemon flavor was both tangy and fresh. I especially loved how the ‘top’ lemon showered down on the food while being removed from the skewer. It was my first time ever eating fresh tuna. Giada makes everything look delicious! I have never been disappointed…Grazie!
I made this last year after seeing it on the show. It is a quick and very flavorable meal that even people that don’t eat fish will love it.
Delicious!
Wonderful flavors but vegetables should be cooked seperately from the tuna or the fish becomes overcooked. I love the roasted lemons, they really do seem to melt.