From DN Recipes by David Nagy · Food & Beverage

Tuna Kebabs with Ginger-Chile Marinade

Published

Tuna Kebabs with Ginger-Chile Marinade

Ingredients   Makes 4 servings
  • 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

  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.
  2. Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.
  3. Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat).
  4. Cook rice
  5. Put tuna cubes on 1-2 separate skewers
  6. Put veggies on their own skewers, alternating items.
  7. Grill veggies til 80% cooked.
  8. Grill tuna to desired doneness, turning frequently, about 4 minutes total for medium-rare.
  9. Finish grilling veggies
  10. Transfer all to platter over rice. Drizzle reserved marinade over; sprinkle with chopped cilantro.