2 4 bay leaves
1 clove garlic, — crushed and peeled
1/2 teaspoon kosher salt
3 tablespoons fresh lemon juice
1 tablespoon olive oil
Freshly ground black pepper to taste 1 1/4 pounds fresh tuna steak, — trimmed of skin
and any dark portions, cut into — 1 1/4inch cubes Lemon wedges for garnish
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.