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Tuna Kebabs with Ginger-Chile Marinade

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

 

Step 1

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.

 

Step 2

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. Drizzle reserved marinade over; sprinkle with chopped cilantro.

 



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