Tuna Skewers with Orange and Rosemary on Bitter Greens Slaw

Ingredients

• 2 pounds tuna steak
• cubed
• 2 tablespoons balsamic vinegar
• 3 to 4 tablespoons fresh rosemary
• finely chopped
• Zest and juice of 1 large navel orange
• 1 tablespoon grill seasoning
• such as McCormicks Montreal Steak Seasoning
• Extra-virgin olive oil (EVOO) for drizzling
• plus 2 tablespoons for dressing
• 2 heads radicchio
• shredded
• 2 heads Belgian endive
• shredded
• 1/2 red onion
• very thinly sliced
• 1 red bell pepper
• halved
• cored
• seeded
• and very thinly sliced
• 2 tablespoons red wine vinegar
• Salt and freshly ground black pepper

Instructions

1. Preheat an outdoor grill, grill pan, or tabletop grill to high.
2. Pile the cubed tuna onto metal skewers.
3. Place them on a baking sheet or large shallow dish.
4. Rub the balsamic vinegar into the fish.
5. Combine the rosemary with the orange zest and grill seasoning.
6. Drizzle EVOO over the skewers, then liberally coat the kabobs with the spice and herb mix.
7. Cook the skewers a minute or so on each side, making quarter turns, for medium-rare fish; cook 2 minutes on each quarter turn for opaque, well-cooked fish.
8. While the fish cooks, mix the slaw by combining the shredded radicchio and endive with the onion and bell pepper.
9. Juice the orange over the salad, then add the vinegar, followed by 2 tablespoons EVOO.
10. Toss and season the slaw with salt and pepper.
11. Remove the fish from the skewers and serve on top of the bitter greens slaw.