Tuna and rosemary skewers

Method

1. Take the tuna steaks and cut each steak into 6 bite-sized pieces. Wrap a strip of prosciutto around each piece.
2.  Cut the onion into wedges and dismantle into layers. Skewer the wrapped fish and onion layers alternately onto the rosemary stems or wooden skewers.
3. Brush with olive oil and grill or barbecue for 6-8 minutes turning once. Serve with good mayonnaise and some lemon wedges.
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