Grilled Rosemary Tuna Skewers with Orange, Fennel, and Red Onion Over Couscous

Recipe and photo by Tami Ganeles Weiser Yield:  4 servings
Prep Time:  20 minutes Cook Time:  15 minutes

Grilled Rosemary Tuna Skewers with Orange, Fennel, and Red Onion Over Couscous

Fresh rosemary stems make wonderful skewers and add flavor to these fresh tuna kebabs. Fennel, onion, oranges, and olives give this dish a distinctly Sicilian twist.

Ingredients

1½ cups Roasted Vegetable Stock or store-bought low-sodium vegetable broth

1½ cups couscous

4 long, fresh rosemary stems, trimmed at the bottom to 10- to 12-inch lengths

¼ cup olive oil

4 tuna fillets, sushi grade preferred (1½ pounds total), each cut into 3 pieces

1 small red onion, peeled and cut into quarters

1 small head fennel, bulb only, cored, cut into 4 chunks

4 navel oranges, skin on, sliced into ¾- to 1-inch rounds

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

½ cup pitted, oil-cured olives, drained

Instructions

  1. Bring the the stock to a boil in a medium saucepan, covered, over high heat. Add the couscous, stir, remove from the heat, and let it finish steaming, covered, in the pan.
  2. Heat a grill to medium-high heat. Coat the rosemary skewers with 2 tablespoons of the oil.
  3. Poke the center of each piece of fish, onion, and fennel with the tiny tip of a very sharp paring knife to create an easy spot through which to quickly thread the kebabs. Separate the onion quarters into individual layers. Divide the onion, fennel and oranges into 4 equal portions to make for easy assembly.
  4. Thread the kebabs from the bottom of the stem end toward the top: first a piece of fish, then an orange slice, then a piece or two of onion, then a piece of fish, an orange slice, a fennel chunk (you may have to drill a small hole all the way through it), onion, and fish, leaving about 4 inches of the softest part of the rosemary stem bare. Repeat with the remaining 3 rosemary stems. Brush with the remaining 2 tablespoons oil, sprinkle with salt and pepper, and place on the grill. Cover the grill and cook for 2 to 4 minutes on each side, turning as necessary until the fish is cooked to the desired degree of doneness (see Kitchen Tips). Transfer the finished skewers to a clean platter. (Do not return to any plate that held raw fish, or you risk exposure to foodborne bacteria.)
  5. Spoon the steamed couscous into a serving bowl, add the olives, and toss gently. Arrange the skewers on top and serve immediately.

Kitchen Tips

  1. When is tuna done? Good question! That completely depends on your taste. As it cooks, you can see the color change from red-pink to a beige-salmony color; the change takes place from outside to inside, so if you are cooking on a grill or in a pan on your stovetop, you can actually look at the fish in cross-section (from the side) and watch it cook. If you like rare tuna, you will be able to see that the inside remains reddish. If you prefer it well done, let it cook for a little while longer.

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Comments

This looks so delicious! I lover skewers. I’m a big fan of the grill too! I can’t wait to try this. I would be honored if you checked out our conference and affiliate program. We need awesome bloggers like you! http://www.foodbloggingconference.com/become-an-affiliate/

Kami - October 19, 2015

Happy to check it out and glad you like the recipe!

Tami Weiser - November 5, 2015

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