Tuna and rosemary skewers
- July 2004
- 2 tuna steaks
- A packet of prosciutto
- 1 small red onion
- Soaked rosemary stems
- Olive oil
- Take the tuna steaks and cut each steak into 6 bite-sized pieces. Wrap a strip of prosciutto around each piece.
- Cut the onion into wedges and dismantle into layers. Skewer the wrapped fish and onion layers alternately onto the rosemary stems or wooden skewers.
- Brush with olive oil and grill or barbecue for 6-8 minutes turning once. Serve with good mayonnaise and some lemon wedges.
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