Grilled Albacore Tuna Kabobs

Ingredients

• 12 oz. Oregon Albacore Tuna

• 1 green bell pepper

• 1 small sweet onion

• 1 yellow squash

• 2 lemons, cut into wedges

Marinade Ingredients

• 1/4 cup extra virgin olive oil

• 2 tablespoons onion, chopped

• 1/2 cup fresh basil, chopped

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 2 cloves garlic

Instructions

1. Cut the tuna and vegetables into bite-sized pieces: Cut all the fish and veggies into similar-sized pieces; this helps everything lay flat when it is on the grill.

2. To make the marinade, purée the onion, basil, garlic, salt and pepper in a food processor. Drizzle in the olive oil while puréeing, continue to purée until smooth, about 1 to 2 minutes.

3. Marinate the fish and vegetables: Coat the fish and veggies in the marinade. Set in the fridge for at least an hour and up to overnight.

4. Thread the skewers: When skewering the fish and vegetables, pierce the fish against the grain, and select pieces of veggies that are close to the same size as your fish. This is important because if the pieces are different widths, some things will be charred and others undercooked.

5. Heat the grill to medium high and grill the kebabs for 4 to 5 minutes per side until lightly charred. Serve right away.