Fish Sticks and Parsley Sauce
Serves 8 small plates
1 1/4 lb fresh Tuna
2 Tbsp fresh lemon juice
1 tsp lemon zest
2 Tbsp olive oil
32 green olives stuffed with anchovies
1/2 cup flat leaf parsley, finely chopped
Soak 16 wooden skewers in water for 1 hour.
Cut the tuna into 40 even sized cubes.
Whisk oil, lemon juice and zest together. Marinate tuna cubes in the dressing for 15 minutes.
Heat broiler or grill. Skewer 5 pieces of tuna and 2 olives on each skewer. Start with a piece of tuna and alternate with the olives. Brush leftover marinade over each skewer.
Cook in broiler or on a hot grill for 4 minutes. Turn over each skewer and cook for another 2-4 minutes until the fish is cooked through.
Generously dust each skewer with parsley.