Serves 4 │ 1 kebab per serving
A fresh tomato-saffron sauce doubles as a marinade to give the kebabs twice the flavor. Serve them with brown rice or whole-wheat couscous.
1/4 cup hot water
Pinch of saffron (optional)
2/3 cup chopped Italian plum (Roma) tomatoes (about 2 small)
2 teaspoons olive oil (extra virgin preferred)
1 teaspoon red wine vinegar
1 small garlic clove
1 pound tuna steaks, rinsed, patted dry, and cut into 12 1-inch cubes
1 medium onion, cut into 12 1/2-inch wedges
1 medium red or yellow bell pepper, cut into 12 strips
1 medium zucchini, cut crosswise into 12 slices
Soak four 12-inch wooden skewers for at least 10 minutes in cold water to keep them from charring, or use metal skewers.
In a small glass bowl, whisk together the hot water and saffron. In a food processor or blender, process the saffron mixture, tomatoes, oil, vinegar, and garlic for 1 minute, or until smooth. Transfer 1/3 cup of the mixture to the bowl. Cover and refrigerate until 10 to 15 minutes before serving time.