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1
For the marinade: Mix together all the marinade ingredients in a medium bowl.
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2
For the skewers: Toss the cubed tuna in the marinade and let sit in the refrigerator for 30 minutes.
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3
Bring a medium pot of salted water to a boil over high heat.
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4
Add the green onions and cook until tender but still firm to the bite, about 1 to 2 minutes.
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5
Transfer the green onions to a medium bowl of ice water.
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6
When the green onions are cool, pat dry with paper towels.
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7
Trim the stalks and the root end off the fennel.
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8
Halve the fennel lengthwise then cut each half into 3 pieces.
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9
Cut each lemon into 6 pieces.
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10
Cut the red onion in half from stem to root end.
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11
Cut each half in half again lengthwise and cut each quarter into thirds.
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12
There should be 12 pieces of each vegetable.
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13
Preheat the oven to 400 degrees F.
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14
Remove the tuna and toss the vegetables in the marinade.
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15
Thread each skewer starting with a tomato.
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16
Then begin to thread the green onion starting with the tip of the white end.
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17
Add a piece of tuna.
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18
Keeping the ingredients near to the top of the skewer, ribbon the green onion around a piece of tuna and back through the skewer.
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19
Next add the red onion, and ribbon the green onion around again and onto the skewer.
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20
Next add another piece of tuna, and ribbon the green onion around again and onto the skewer.
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21
Next add a piece of fennel, and ribbon the green onion around for the final time.
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22
Top with a piece of lemon.
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23
Center the ingredients on the skewer.
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24
Place on a baking sheet.
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25
Sprinkle both sides with salt and freshly ground black pepper.
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26
Bake for 8 to 10 minutes.
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27
Serve warm.
