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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 4 |
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We had these with Soba Noodle Salad-topped the salad with the skewers - delicious together. If using wooden skewers remember to soak them for at least one hour. Recipe source: Bon Appetit (August 2007) Ingredients:
3 tablespoons rice vinegar |
2 tablespoons gingerroot, grated (i used a bit less) |
2 tablespoons peanut oil |
2 tablespoons sesame oil |
2 tablespoons honey |
1 tablespoon cilantro, chopped (i used a bit more) |
1 serrano chili, seeded and minced |
white pepper |
1 1/2 lbs tuna, 1 1/4-inch thick and cut into 1 inch cubes |
cooking spray (pam) |
1 red bell pepper, cut into 1-inch squares |
1 onion, cut into 1 inch squares |
4 -6 skewers, 12-inch long (i used wooden but the original recipe recommends metal) |
Directions:
1. In a bowl, whisk together first 8 ingredients (vingear - chile) and then season with the pepper. Transfer 3 tablespoons to a cup and reserve.
2. Add tuna to remaining marinade, tossing to coat and refrigerate for up to 45 minutes.
3. Prepare grill and spray grill reack with Pam.
4. Prepare skewers by alternating fish, pepper and onion squares on skewers.
5. Grill skewers to desired doneness - mine took about 10 mintes- turning often.
6. Transfer to platter, drizzling reserved marinade over skewers and sprinkle with additional cilantro, if desired.
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