CHARRED TUNA SPIEDINI WITH SPICY PEPPERS
- 2 tablespoons fennel pollen or ground toasted fennel seeds
- 2 tablespoons dried oregano, crumbled
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 2 tablespoons freshly ground black pepper
- 2 pounds sushi-grade tuna, cut into 1-inch cubes
- PEPPERS
- 3 tablespoons extra-virgin olive oil
- 1 medium red onion, thinly sliced
- 8 garlic cloves, smashed
- 3 red bell peppers, cored, seeded, and cut into ½- inch-wide strips
- 3 yellow bell peppers, cored, seeded, and cut into ½-inch-wide strips
- 4 jalapeños, thinly sliced
- Kosher salt and freshly ground black pepper
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh marjoram leaves
- ¼ cup extra-virgin olive oil
- 2 lemons, cut into wedges
Instructions:
- IF USING BAMBOO SKEWERS, soak them in water for at least 30 minutes.
- Mix the fennel pollen, oregano, sugar, salt, and pepper together in a large bowl. Toss in the tuna cubes and shake and toss in the mix to lightly coat, then dump them onto a platter. Thread 5 or 6 tuna cubes on each of 6 skewers, shaking off the excess herb rub and placing them about ½ inch apart so they will cook evenly. Put in the refrigerator for 30 minutes.
- Preheat a gas grill or prepare a fire in a charcoal grill.
- Meanwhile, for the peppers: In a 10- to 12-inch sauté pan, heat the olive oil over medium-high heat. Add the onion, garlic, bell peppers, jalapeños, and salt and pepper to taste and cook, stirring occasionally, until the onion and peppers are softened, about 7 to 9 minutes; reduce the heat slightly if the vegetables start to color.
- Add the vinegar and allow it to steam up, then immediately toss the peppers into a medium bowl and let cool for 10 minutes. Add the marjoram leaves to the peppers and stir well.
- Season to taste with additional salt and/or pepper if necessary, and spoon the pepper stew onto a serving platter.
- Lightly brush or drizzle the tuna cubes with the oil, turning the skewers as you do so. Place the skewers on the hottest part of the grill and cook for 1 minute, then carefully turn them over with tongs. Things may seem a little smoky and hectic—do not worry. Cook on the second side for 1 minute, and transfer to the platter with the peppers.
- Garnish with the lemon wedges and serve immediately.