I’m seriously starting to feel like a broken record: it’s snowing. Again. And again. The ground is already coated and we’re waiting for up to 2″ to fall. March 25. Last year at this time I was enjoying cocktails on a patio with the husband and dog. Let’s get back to that weather, okay? At least the weather isn’t stopping me from making more light, Spring-like dishes. In fact, this dish would be fantastic grilled outside with a nice, fresh salad. An hour before cooking, place wooden skewers in a shallow dish of water to soak. Roughly chop a handful of flat parsley. Add to that the zest of one lemon and red pepper flakes to taste.
Cut tuna medallions into 1″ cubes and add to a dish. Drizzle on olive oil and add the parsley mixture to the dish. Turn to coat. Marinate in the fridge for 30 minutes.
Thinly slice two lemons (save the ends).
Remove the tuna from the marinade and thread onto soaked wooden skewers, alternating tuna with a folded piece of lemon. Generously season with salt and pepper.
Place kabobs on a preheated grill. Cook 1-2 minutes per side to desired doneness — for me it was 1 minute per side to get a medium-rare piece of tuna.
Remove from the grill and squeeze remaining lemon over top of each skewer. Season with additional salt and pepper as needed.