Summer Herb Grilled Tuna and Prawn Skewers
Yield: About 12 skewers
My family loves to gather at the beach and cook up a communal feast over sizzling hot coals. The centerpiece usually is marinated seafood strung on skewers; tender new potatoes; corn; sweet peppers; and rustic, olive oil-brushed bread, all golden from the grill. Try these super simple tuna and prawn skewers for starters, then round out the lineup with gorgeous accompaniments such as Firefly Kitchens Kimchi, assorted pickles, spreads (PCC Deli is your best friend here) and local cheeses. Welcome summer!
- 1 pound ahi tuna fillet Add to list
- 18 large or medium prawns Add to list
- 1/3 cup extra virgin olive oil Add to list
- 3 to 4 cloves garlic, minced Add to list
- 1/4 cup fresh herbs in your favorite combination (basil, dill, oregano, parsley, chervil, etc.) Add to list
- 2 tablespoons balsamic vinegar Add to list
- Salt and pepper, to taste Add to list
Cut the tuna into 3/4-inch cubes and place in a bowl. With kitchen shears, cut down the back of prawns and remove the vein. Leave the tails and shells on. Place in a small bowl.
Combine the rest of the ingredients and divide between the tuna and prawns. Toss to coat. (If you are going to include other ingredients on your grill, double the marinade mixture and use it to season those as well.) Let the tuna and shrimp marinate for 1 hour.
Skewer 3 cubes each of the tuna on small skewers. Do the same with the prawns. (If you are using wooden skewers, soak them for about 30 minutes to prevent burning.)
Preheat a gas or charcoal grill to high and grill the skewers, turning occasionally, until the tuna is seared on all sides and the prawns are opaque through.
Serve the skewers with your choice of PCC Deli spreads, Firefly Kitchens Kimchi or Kraut and cheese from Willapa Hills!
Other ideas for grilling alongside your skewers (see note)
Other ideas for grilling alongside your skewers
- Whole green onions
- Blanched new potatoes (threaded on skewers)
- Miniature sweet peppers
- Artisanal bread, sliced and brushed with olive oil
- Corn on the cob
These are the items we showed on Gardening with Ciscoe. Feel free to use your imagination!
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on June 29, 2013.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.