Tuna nicoise kebabs

4 servings

Ingredients

Quantity Ingredient
⅔ cup Italian dressing
1½ tablespoon Rosemary; chopped
1 pounds Tuna steak
1 pounds Red potatoes; scrubbed
8 Scallions, trimmed
1 Head romaine lettuce; separated into leaves
½ cup Nicooise or other black olives
2 Plum tomatoes, cut into wedges

Directions

In a measuring cup, combine the Italian dressing and rosemary. Place the tuna in a shallow dish. Pour ½ cup of dressing over the tuna and stir to coat. Reserve remaining dressing. Refrigerate the tuna up to 2 hours.

Cook the potatoes in boiling salted water until barely fork tender, about 8 minutes. Drain and add warm potatoes to shallow dish with the tuna, turning to coat with the marinade. About 15 minutes before cooking, add scallions to tuna and potatoes, turning to coat with marinade.

Thread scallions, tuna and potatoes onto 4 long metal skewers, beginning and ending with scallions and alternating chunks of tuna and potatoes in the center. Grill the kebabs (or broil 6 inches from heat), turning once or twice, until tuna is no longer pink, potatoes are tender and scallions are browned (about 10 minutes).

Serve kebabs on a bed of romaine lettuce and drizzle with remaining Italian dressing. Garnish with olives and tomatoes.

Nutritional information per serving: 371 calories, 16g fat, 368mg sodium, 42mg cholesterol

** Dallas Morning News -- Food section -- 19 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-17-95

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