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Tuna Kebab

Tuna Kebabs With Ginger-Chile Marinade

Tuna done differently and a spicy asian take on kebabs.

Ingredients

  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons finely grated peeled fresh ginger
  • 2 tablespoons peanut oil
  • 2 tablespoons Asian sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon chopped fresh cilantro
  • 1 serrano chile, seeded, minced
  • Freshly ground white pepper
  • 1 1/2 pounds 1 1/4 -inch-thick ahi tuna, cut into 1- to 1 1/4 -inch cubes
  • Nonstick vegetable oil spray
  • 1 large red bell pepper, cut into 1-inch squares
  • 1 large sweet onion (such as Maui or Vidalia), cut into 1-inch squares
  • 6 (12-inch-long) metal skewers
  • Additional chopped fresh cilantro

Directions

  • Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper.
  • Transfer 3 tablespoons marinade to small bowl and reserve.
  • Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.
  • Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat).
  • Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers.
  • Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare.
  • Transfer to platter and drizzle reserved marinade over; sprinkle with chopped cilantro.
  • Bon Appetit!

Tags: kebab Ahi Tuna spicy


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