FRESH TUNA SOUVLAKI


24 bay leaves

1 clove garlic; crushed & peeled

1/2 teaspoon kosher salt

3 tablespoons lemon juice

3 tablespoons dry white wine

1 1/2 teaspoons dried oregano

1 tablespoon olive oil

freshly ground black pepper; to taste

1 1/4 lbs tuna steak - no dark meat or skin; cut into 1 1/4-inch cubes

5 lemon wedges; for garnish

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1. In a bowl, cover bay leaves with water; let soak for 30 minutes. If
using wooden skewers for the souvlaki, soak four 10-inch skewers in water
as well.

2. With side of a chef's knife, mash garlic with salt. Transfer to a small
bowl and whisk in lemon juice, wine, oregano, oil and pepper. Measure out 3
tablespoons and reserve for basting. Place tuna in a shallow glass dish and
pour the remaining marinade over it, turning to coat. Cover and marinate in
the refrigerator for 20 to 30 minutes, turning often.

3. Prepare a charcoal fire or preheat gas grill.

4. Thread the marinated tuna onto skewers, placing a soaked bay leaf
between each piece of fish. Grill the souvlaki, covered, turning several
times and basting the browned sides with the reserved marinade, until the
tuna is opaque in the center, 8 to 12 minutes. Serve with lemon wedges.

Yields 4 servings

CALORIES: 195; PROTEIN: 33g; FAT: 5g; CARBS: 2g; SODIUM: 320mg; CHOL: 64mg;
FIBER: 0g.
