On to the recipe: It may seem as if there are a lot of steps to this dish, but it really wasn’t all that complicated or that lengthy to put together.
1 c basil leaves
1 c parsley leaves
2 garlic cloves
2 T olive oil
½ tsp black pepper
20 large basil leaves
1 red chili, seeded and chopped
2 garlic cloves, chopped
1 T olive oil
1 T balsamic vinegar
Salt, black pepper to taste
- *The recipe calls for 20 wooden skewers, which is great for a party. However, if you’re serving this as an appetizer or even as part of a dinner, I would go with four skewers of five pieces each.
- Place basil, parsley, garlic, lemon zest and juice, oil, salt and pepper in a food processor or blender (I found that the food processor works best), pulse to a thick paste.
- Toss tuna and marinade together in a non-metallic bowl and refrigerator for at least 30 minutes.