These were simple enough for a weekday dinner, but would be impressive for guests at a summer party
Recipe and photo by Chef Katie Petrich
Serves about 4 people
1 pound fresh tuna steaks
1 bell pepper - any color of your choice
12 ounces brussels sprout - hard end trimmed off
1/4 cup olive oil
2-3 tablespoons Mint Harissa - to taste
1 tablespoon honey
Juice from 1 lemon
1/2 teaspoon salt
Begin by parboiling brussels sprouts to soften. Place in boiling water for about 5 minutes until partially soft. Drain and immediately cool down with cold water. Cut tuna steaks and bell pepper into 2" chunks.
Put all of the marinade ingredients in a large bowl and whisk until combined. Add prepared tuna and vegetables to marinade and toss to completely coat. Refrigerate for an hour - mixing after 30 minutes to ensure that everything is marinated evenly.
Alternate tuna and vegetables on grilling skewers and drizzle extra marinade from the bottom of the bowl over the kabobs. Place kabobs on a hot grill and cover for 5 minutes. Open the grill and rotate. Keep the lid open and continue to cook and rotate until tuna is desired temp.
**Quick Side Dish Suggestion**
Toss some cooked orzo, arugula, and feta cheese with olive oil, fresh lemon juice, and chopped fresh mint. This is a nice, refreshing side to compliment the spicy kabobs.