Grilled Tuna Skewers
"Spitini" di Tonno
Region: Italy, Sicily
Category: Seafood-Grilled
Season: Any
Difficulty: Medium Difficulty

Sicilians are fond of grilling skewered tuna and other foods.  In this preparation the tuna pieces are double skewered with an intermingling of country bread, onions, and bay leaf.  A spitini is simply the Sicilian word for the Italian spiedini or skewer.

[photo: Clifford A. Wright]

Yield: Makes 6 to 8 servings
Preparation Time: 35 minutes

Twelve 10-inch wooden skewers

1 to 2 onions, peeled, quartered and separated

18 bay leaves, soaked in tepid water for 30 minutes if not fresh

About 2 pounds fresh tuna steak, cut into twenty-four 1-inch cubes

Twenty-four 1-inch cubes Italian country bread or French baguette

Salt and freshly ground black pepper to taste

Extra-virgin olive oil to taste

Bread crumbs for dredging

1. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high.

2. Double skewer all the ingredients: hold 2 skewers parallel to each other about 1/2 inch apart between your thumb and forefinger.  Skewer the onion, bay leaf, tuna, and bread in that order until all the ingredients are used up.  Use no more than 3 pieces of tuna per double skewer.  Salt and pepper the skewers.  Brush each skewer on all sides liberally with olive oil.  Spread the breadcrumbs out on a large plate and dredge the skewers in the crumbs, coating all sides.

3. Drizzle some olive oil on the side of the skewer going face down on the grill.  Place the skewers on the grill and cook without turning or moving for 5 minutes.  Turn only once and grill another 5 minutes, basting all the time with olive oil.  When the skewers are done they will have blackened edges and an appetizing golden sheen.  Remove the skewers before serving, or let guests do that and discard the bay leaves.

Variation: 

Note: 

Posted: 12/30/2006