Preparation / Directions:
In a bowl, cover bay leaves with water; let soak for 30 minutes. If using
wooden skewers for the souvlaki, soak four 10inch skewers in water as well.
With the side of a chef's knife, mash garlic with salt. Transfer to a small
bowl and whisk in lemon juice, wine, oregano, oil and pepper. Measure out 3
tablespoons and reserve for basting. Place tuna in a shallow glass dish and
pour the remaining marinade over it, turning to coat. Cover and marinate in
the refrigerator for 20 to 30 minutes, turning often.
Meanwhile, prepare a charcoal fire or preheat a gas grill.
Thread the marinated tuna onto skewers, placing a soaked bay leaf between each
piece of fish. Grill the souvlaki, covered, turning several times and basting
the browned sides with the reserved marinade, until the tuna is opaque in the
center, 8 to 12 minutes. Serve with lemon wedges.
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