Prep 1 hr
Cook 10 mins
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)
- 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)
- In a bowl, whisk together first 8 ingredients (vingear - chile) and then season with the pepper. Transfer 3 tablespoons to a cup and reserve.
- Add tuna to remaining marinade, tossing to coat and refrigerate for up to 45 minutes.
- Prepare grill and spray grill reack with Pam.
- Prepare skewers by alternating fish, pepper and onion squares on skewers.
- Grill skewers to desired doneness - mine took about 10 mintes-- turning often.
- Transfer to platter, drizzling reserved marinade over skewers and sprinkle with additional cilantro, if desired.
DH and I made these skewers for lunch today. We liked them. Like another reviewer, I skewered the veggies separately to allow them to grill longer than the tuna. We grilled the veggies about 10 minutes (after rubbing them with olive oil) and grilled the tuna skewers 2-3 minutes per side. Even though we marinated the tuna almost 2 hours, the marinade flavors were pretty subtle. I would say to perhaps double the marinade ingredients in order to also marinate the veggies (they seemed a little plain) or so there is plenty to give everything a good dousing after grilling them as the reserve marinade really came through when drizzling (though I quickly ran out). Thanks for quick, easy lunch!
Just made it for my friend ... Just a couple of notes, but very good. 3 Things. Love the marinade. Love the flavors, very good. 2. need to spread apart more on the skewer, for more even cooking. But that is hard to tell from your pic and that is just my liking. So nothing wrong there. 3. Tuna, for me 2 minutes per side. 6 minutes and definitely done for me. 4 for some medium rare. Just a suggestion and please, I loved the skewers. Note: I like to do the tuna on a separate skewer at times because they cook at different rates. The vegetables cook slower. I like to cook onions, peppers or any other vegetables at a slower longer rate and the tuna, shrimp or scallops at a higher rate to insure a quick sear. Excellent flavor, loved it. I marinated it for 1 hr, just because it worked out to be 1 hr not planned. Very good. I used basmati rice flavored with jalapenos, scallions and lime and then topped with the skewers. Tasty! Very! No complaints here.
This was a simple preparation that ended up with a very pretty presentation. I couldn't find a serrano or jalapeno (small village market, lol), and I'm sure that the pepper would have made a big difference. I cooked these on an indoor grill since it was pouring rain outside, and it worked very well. Thanks ellie for a nice fresh dinner.