Grilled Tuna Niçoise Skewers

Preparation

1. In a bowl, whisk together 2 tbsp olive oil, half of the lemon juice, minced garlic, salt, and pepper to create the tuna marinade. Add the tuna cubes and gently toss to coat. Let marinate for at least 10 minutes at room temperature, or up to 30 minutes in the refrigerator.
2. For the dressing, combine the remaining 2 tbsp olive oil, the rest of the lemon juice, Dijon mustard, chopped capers, and fresh parsley in a small bowl. Whisk until well combined. Season with salt and pepper to taste.
3. Thread the marinated tuna, cherry tomatoes, baby potato cubes, Niçoise olives, and green beans onto skewers, alternating ingredients. If using wooden skewers, soak them in water for 30 minutes prior to prevent burning.

Cooking

1. Preheat a grill or grill pan to medium-high heat. Lightly oil the grill grates.
2. Place the skewers on the hot grill and cook for 2-3 minutes per side, or until the tuna is seared on the outside but still slightly pink in the center, and the vegetables are tender-crisp with grill marks.

Serving

1. Remove the grilled skewers from the heat and arrange them on a serving platter.
2. Drizzle generously with the prepared Niçoise-inspired dressing and serve immediately.