2 lemons, 1 juiced, 1 cut in wedges for garnishing
2 bay leaves
1 ¼ pounds tuna steak, trimmed of skin and any dark portions, cut into 1 ¼ inch cubes
8 wooden skewers, soaked in water for at least 20 minutes (optional)
For the dressing
1 garlic clove, minced
1/2 teaspoon dried Greek oregano, more for sprinkling
1 ½ tablespoons red wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
For the salad
1 English cucumber, cut lengthwise, seeded, sliced ¼ inch thick
1 green bell pepper, cut in 1 inch squares
2 cups cherry or grape tomatoes, halved
2 ounces fat free feta cheese, crumbled
1 small red onion, thinly sliced
1/3 cup fresh mint leaves, roughly torn
Directions
Step 1
Prepare the marinade by adding the garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice and bay leaves in a large bowl and whisk to combine.
Step 2
Place the tuna in the bowl and toss to combine, making sure the tuna is well coated with the marinade. Cover and refrigerate for 30 minutes.
Step 3
To make the dressing: in a small bowl whisk together the garlic, oregano, vinegar, salt and pepper. While whisking, slowly pour in the olive oil to make an emulsion. Taste and adjust with more vinegar if needed.
Step 4
In a large bowl combine the cucumber, bell pepper, tomatoes, feta and onion. Toss with the dressing and either refrigerate or leave at room temperature (whichever you prefer).
Step 5
To cook the tuna: Heat a large grill pan or skillet over medium high heat.
Step 6
Thread the tuna pieces onto the skewers, if using. Grill, turning several times throughout, until the tuna is opaque in the center, 8 to 12 minutes.
Step 7
On a large platter, arrange the salad in an even layer and sprinkle with most of the mint leaves (reserve a few for topping the tuna). Top the salad with the tuna, remaining mint leaves and oregano (if desired) and serve with lemon wedges.
