Fresh Tuna Recipe

2 - 4 bay leaves
1 clove, garlic, crushed and peeled
1/2 tsp kosher salt
3 T fresh lemon juice
1 T olive oil
Splash of white wine
Pinch of oregano
Fresh ground pepper to taste
1 1/2 lb. fresh tuna. trim off skin and any dark portions, cut into 1 1/4" cubes
Lemons for garnish

Cover bay leaves with water and let soak for 30 minutes. If using wooden skewers for the dish, let them also soak for 30 minutes.

Mash garlic with salt. transfer to a small bowl and whisk in the lemon juice wine, oregano, oil and pepper. Measure out 3 T of mixture and reserve for basting.

Place tuna chunks in a shallow glass dish and pour the remaining marinade over the tuna, turning to coat all sides. Cover and marinade in the refrigerator for 20-30 minutes.

While tuna is marinating prepare grill or charcoal fire.

Thread the tuna on skewers alternating with soaked bay leave and veggies of your choice. If you have a hooded grill/bbq, cover and turn several times, otherwise, wrap the skewers in foil, and turn several times while cooking. Open up during grilling and baste throughout until tuna is opaque in the center, usually 8 - 12 minutes.