All Recipes Seafood Fish Tuna

Ingredients

¼ cup olive oil 1 lemon, juiced 6 cloves garlic 2 tablespoons harissa (red pepper paste) 1 teaspoon ground cumin ½ teaspoon freshly ground black pepper salt to taste 1 ⅓ pounds 1-inch-thick tuna, skin removed and flesh cut into 30 cubes 1 red bell pepper - seeds and ribs removed and pepper cut into 15 squares 1 yellow bell pepper - seeds and ribs removed and pepper cut into 15 squares 1 large red onion, cut into wedges and layers separated 6 skewers

Nutrition Info

510.7 calories carbohydrate: 12.8 g cholesterol: 77.1 mg fat: 28.7 g fiber: 2.3 g protein: 48.9 g saturatedFat: 5.1 g servingSize: - sodium: 190.8 mg sugar: 4.8 g transFat: : - unsaturatedFat: : -

Blend olive oil, lemon juice, garlic, harissa, cumin, black pepper, and salt together in a blender or food processor until marinade is smooth. Place tuna in a bowl and pour marinade over tuna, toss to coat. Marinate in the refrigerator for at least 1 hour.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Thread 1 piece tuna, 1 piece red bell pepper, 1 piece yellow bell pepper, and 1 piece onion onto 1 skewer, repeat 4 times. Repeat with remaining ingredients using the remaining 5 skewers.
Cook skewers on grill until fish flakes easily with a fork, about 10 minutes.

6 kebobs

A Moroccan-inspired recipe to use pieces of firm, fatty fish.