Top Review by Dr. Jenny
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!
- 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 See How It's Made
- 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.