Tuna kabobs with marinated baby artichokes
Instructions:
- The baby artichokes are cooked in advance, so they only need to be grilled for a short time.
- 3 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/ 2 teaspoon crushed red pepper flakes
- 8 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1 1/ 2 pounds tuna loin, cut into 1 1/ 2 -inch cubes
- Marinated Baby Artichokes
- 1 tablespoon coarse salt
- 1/ 2 teaspoon freshly ground black pepper
- Whisk together the mustard, lemon juice, red pepper flakes, 6 tablespoons olive oil, and garlic in a large bowl. Add the tuna, and toss to coat.
- Thread 4 cubes of tuna, alternating with artichokes, on each of 8 skewers. Gently brush with some of the remaining olive oil. Season with salt and pepper.
- Arrange the skewers, off direct heat, on a medium-hot grill. Grill, rotating the skewers and brushing with olive oil as necessary to prevent sticking, until the tuna is brown and charred on the outside and warm but still rare in the middle, about 5 minutes, depending on the heat of the grill. The artichokes should be tender and slightly charred.