Albacore Tuna Kabobs with Sicilian Salsa

Recipe courtesy of Chef Cathy Whims, Nostrana, Portland. Provided by Western Fishboat Owners Association.

Serves 6

Ingredients

1 ½ lbs Albacore tuna, cut into 2” x 2” cubes
1 lemon, halved lengthwise and thinly sliced
18 bay leaves, soaked in cold water for 30 minutes.
6 skewers (if wooden, soak in water for 30 minutes)
Sicilian salsa (see recipe below)

Sicilian Salsa
6 Tbs extra virgin olive oil
3 Tbs lemon juice, freshly squeezed
1 tsp fresh thyme leaves
2 Tbs chopped parsley
salt and freshly ground pepper to taste

To make

The salsa:

1. Place all ingredients in a blender and blend until smooth and creamy.
   
2. This can be refrigerated but must be brought to room temperature before serving.

The kebobs:

1. Light a charcoal fire.
2. Skewer tuna, lemon and bay leaves, alternating on skewers.
3. When the coals are white, grill tuna until medium, just slightly rare in the center.
4. Place on plates and ladle sauce over.
5. Serve immediately.