Prep time: 33 minutes
Cooking time: 5 minutes
½ cup freshly squeezed lemon juice
12 bamboo skewers, 5 to 6 inches long
1 clove garlic, minced
1 teaspoon Meyer (or regular) lemon zest
3 tablespoons Meyer lemon juice
6 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 tablespoons chopped cilantro
2 tablespoons preserved lemon peel, diced*
1 avocado, peeled, seeded and diced
1½ pounds fresh ahi tuna, cut into ¾-inch pieces
Cilantro leaves, for garnish
1. Place the freshly squeezed lemon juice in a container large enough to hold the bamboo skewers. Soak the skewers in the lemon juice for 20 minutes. Meanwhile, heat an outdoor charcoal grill, and set the grate 4 to 5 inches from the heat source. To cook indoors, heat a nonstick ridged grill pan over medium-high heat until hot.
2. To make the relish, stir together the garlic, lemon zest, Meyer lemon juice and olive oil. Season with ¼ teaspoon salt and 1⁄8 teaspoon pepper, and add the cilantro, preserved lemon peel and avocado, and stir carefully.
3. Remove the skewers from the lemon juice, and skewer the tuna. Grill the tuna skewers, turning occasionally until cooked but still slightly pink inside, about 5 to 6 minutes total. Remove from the grill, and place on a platter. Sprinkle with salt and pepper. Garnish with cilantro, and serve the relish alongside.
*Preserved lemons are available in gourmet markets.
JOANNE WEIR is a cookbook author, TV chef and leader of culinary tours (for information, go to joanneweir.com).
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