Tuna Dijon Brochettes

Cut the tuna into uniform 1-inch cubes, slice the zucchini into thick rounds, and halve the mushrooms if large, keeping cherry tomatoes whole. Season all ingredients lightly with salt and pepper.

In a small bowl, stir together Dijon mustard with a pinch of salt and pepper to create a seasoned coating. Toss the tuna cubes gently in the Dijon mixture until evenly coated.

If using wooden skewers, soak them in water for at least 20 minutes to prevent burning during cooking. Metal skewers can be used immediately without soaking.

Thread the tuna, cherry tomatoes, mushrooms, and zucchini alternately onto the skewers, creating a colorful and balanced arrangement on each brochette.

Spray a grill pan or outdoor grill grates with nonstick cooking spray and preheat over medium-high heat until hot.

Place the brochettes on the hot grill and cook for 2 to 3 minutes per side, turning once or twice, until the tuna is just cooked through and the vegetables are lightly charred.

Remove the brochettes from the heat and let them rest for one minute before serving. Serve immediately as a small plate or appetizer, optionally with extra Dijon mustard on the side.