Grilled Tuna Kebabs

In case you haven’t heard, we’ve been having some awfully weird weather here in Northern California. Late May and it’s been windy, rainy, and (gulp) cold for weeks. Practically unheard of for Sacramento. I’ve been walking around in denial, refusing to wear enlarged pants—shorts only please—or socks, even though it’s in the 40s at night. The denial extends to my grill. I don’t care whether it’s raining dagnabbit! I have a grill and I’m going to use it, even whether I have to bundle up under my

rain parka to do it. For your enjoyment today are grilled tuna kebabs (prepared under said rain parka) with assorted vegetables, which marinated for several hours in a rosemary garlic olive oil marinade. We had originally intended to use swordfish, but fresh tuna steaks were on sale at Whole Foods and we couldn’t resist. You could use any meaty fish for these kabobs. Bon appétit!

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