Fresh Tuna Souvlaki

Souvlaki is the Greek answer to a kebab, and swapping the traditional lamb or pork for fresh tuna gives you a lighter, meatier version that holds its own on a hot grill without drying out. The bay leaves tucked between each cube of fish aren’t garnish. They perfume the tuna as it cooks and release a subtle resinous aroma that’s pure Greek island cooking.

Soaking the bay leaves in water for 30 minutes before skewering keeps them from charring to dust over the fire, and it softens them enough to thread without cracking.

Mash the garlic with salt using the flat side of a chef’s knife before whisking into the marinade. This coaxes out the garlic’s essential oils in a way that mincing alone won’t.

Tuna cooks fast. 8 to 12 minutes on a hot grill is the entire cook time, and you want the center just barely opaque, not cooked through to dry.

Chef Tips

• Use sushi-grade or sashimi-grade tuna if you can find it. Lower quality tuna has a stronger fishy flavor that marinade won’t fully mask.
• Soak wooden skewers at least 30 minutes so they don’t burn on the grill. Metal skewers skip this step entirely.
• Reserve marinade for basting BEFORE adding the raw fish. Using raw-fish marinade to baste cooked skewers is a contamination hazard.
• Pull the skewers at 10 minutes and check the center. Overcooked tuna tastes like canned.

Variations

• Add thick chunks of red onion and green bell pepper between the fish pieces for a more kebab-style presentation.
• Serve with tzatziki, warm pita, and a Greek salad for a full mezze spread.
• Swap tuna for swordfish or mahi-mahi, both hold up equally well on skewers.