Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
1/2 fennel bulb (sometimes called anise, about 1/2 pound), stalks trimmed flush with bulb
1/3 cup extra-virgin olive oil
2 garlic cloves, minced
a 2-inch piece of fresh gingerroot, peeled and grated fine
1/3 cup fresh lime juice (from about 2 limes)
2 teaspoons fresh thyme leaves
a 4-inch piece of seedless cucumber, halved lengthwise, seeded, and cut into 1-inch chunks
1/2 pound tuna steak, cut into 1-inch cubes
Preparation
Step 1
Prepare grill.
Step 2
Cut fennel into 1-inch-thick wedges and halve crosswise into 1-inch pieces. In a medium saucepan of boiling salted water blanch fennel 2 1/2 minutes. In a colander drain fennel and refresh under cold water.
Step 3
In a bowl stir together oil, garlic, gingerroot, lime juice, and thyme. Add fennel, cucumber, and tuna, tossing to coat, and let stand, covered, at room temperature 15 minutes.
Step 4
Thread fennel, cucumber, and tuna onto two 10-inch metal skewers and grill kebabs on an oiled rack set 5 to 6 inches over glowing coals, turning them, until tuna is cooked through, about 12 minutes.
