Greek Tuna Skewers with Charred Zucchini and Mint Oil

Bright, fast, and gut-friendly, these Greek-style tuna skewers bring the flavors of the Mediterranean to your dinner table in under thirty minutes. Firm, meaty tuna cubes are marinated in lemon juice, oregano, and olive oil, then threaded onto skewers and seared hard over high heat for a caramelized crust while staying tender and juicy inside. No onion or garlic needed here—fresh lemon zest, dried oregano, and the natural char from the grill deliver all the savory depth you crave. Alongside the skewers, coins of zucchini are grilled until lightly blistered and tender-crisp, then finished with a vibrant mint-infused olive oil that's blitzed with fresh mint leaves for a cooling, herbaceous contrast to the smoky tuna. This dish is entirely low-FODMAP friendly, skipping garlic and onion in favor of infused oils and bright citrus, making it a safe and satisfying option for anyone managing IBS or following the elimination phase of the Low-FODMAP Diet. Light yet protein-packed, this recipe comes together quickly enough for a weeknight but feels special enough for guests. Serve it with a side of steamed rice or a simple green salad for a complete, gut-friendly Mediterranean dinner.

Ingredients

• 1.5 lbFresh tuna steaks, cut into 1.5-inch cubes
• 5 tbspolive oil, divided
• 3 tbsplemon juice, freshly squeezed
• 1 tsplemon zest
• 2 tspdried oregano
• 1 tspsalt, divided
• 0.5 tspblack pepper
• 3 mediumzucchini, sliced into 1/2-inch coins
• 1 cupfresh mint leaves, packed
• 4 wedgeslemon wedges, for serving

Method

1. In a mixing bowl, combine 3 tablespoons olive oil, lemon juice, lemon zest, oregano, 1/2 teaspoon salt, and black pepper. Add the tuna cubes and gently toss to coat. Let marinate at room temperature for 10 minutes. 10:00
2. Thread the marinated tuna cubes onto skewers, leaving a small gap between each piece for even cooking.
3. Preheat a grill or grill pan over high heat. Toss zucchini coins with 1 tablespoon olive oil and remaining 1/2 teaspoon salt.
4. Grill the zucchini coins for 2-3 minutes per side until charred and tender-crisp. Remove and set aside. 5:00
5. Place the tuna skewers on the hot grill and sear for about 90 seconds per side, turning with tongs, until lightly charred outside but still pink and tender in the center. 6:00
6. While the tuna cooks, blend the fresh mint leaves with the remaining 1 tablespoon olive oil in a small blender until smooth and vibrant green, forming the mint oil.
7. Pour the mint oil into a small bowl. Arrange the charred zucchini coins on a serving platter, top with the tuna skewers, and drizzle generously with mint oil.
8. Serve immediately with lemon wedges on the side.