tuna skewers with lemon and capers

I love tuna in all its forms. When raw, it boasts a beautiful pink color, and when cooked, it absorbs flavors wonderfully. As a private chef, I include easy-to-eat appetizers in my menus. Skewers are one of my favorite ways to serve proteins, vegetables, and cheeses. They are simple, elegant, and versatile. Olinda olive oil takes this dish to the next level. The marinade showcases a lot of olive oil, so I highly reccomend using the one and only, Olinda olive oil.

Check out my recipe below, inspired by Giada De Laurentiis’s “Tuna Spiedini”:

tuna skewers with lemon and capers

Makes about 12 skewers, two tuna pieces of each skewer

2 cloves garlic, minced

1 tablespoon fresh chopped rosemary

Juice and zest of one lemon

Juice and zest of 1/2 an orange

1/4 cup of fresh basil, chopped

3 tablespoons capers

1/2 extra-virgin olive oil, preferably Olinda

Freshly cracked black pepper

1 pound tuna cut into 1-inch cubes

3-4 inch bamboo skewers, soaked in water for 30 minutes

For the marinade: In a medium bowl, whisk together the garlic, rosemary, lemon zest and juice, orange zest and juice, basil, capers, olive oil, and black pepper.

Preheat the oven to 400 degrees F.

For the skewers:Toss the tuna cubes in the marinade until well coated. Cover and refrigerate for 30 minutes.

Thread two cubes of marinated tuna onto each skewer. Place them on a baking sheet. Pour the marinate atop the skewers....can't let it go to waste! Bake for 8 to 10 minutes. Sprinkle with salt and additional pepper, if desired. Serve warm.