Tuna Kebabs With Ginger Chile Marinade Recipes

Steps:

• Toss tuna with soy sauce and vinegar; refrigerate, covered, 30 minutes. , Drain tuna, discarding marinade; pat dry. Sprinkle tuna with sesame seeds and pepper. In a large skillet, sear tuna until browned and center is medium rare or slightly pink; remove from skillet., On each of 16 appetizer skewers, thread 1 ginger slice and 1 tuna cube. If desired, place on a watercress-lined patter. Serve with wasabi mayonnaise.

Steps:

• Soak bamboo skewers in water for 30 minutes to 1 hour. (This will keep them from burning later). Mix all marinade ingredients together in a bowl. Submerge tuna cubes in marinade, cover, and refrigerate for at least 30 minutes.
• Preheat a grill or grill pan to high.
• Remove tuna from marinade and skewers from water, and thread tuna onto skewers. Place skewers on the edges of the grill with the longest part of the stick hanging off the edge away from the fire. Stay close by and turn the sticks by hand to keep from burning. Brochettes are done in just 3 to 4 minutes.
• Sprinkle with sesame seeds before serving.

Steps:

• Thread tuna chunks onto 4 metal or soaked wooden skewers. Thread pepper and onion pieces onto 4 more skewers. Place skewers in a 13x9-in. baking dish., Whisk together marinade ingredients. Reserve half of mixture for salad dressing. Pour remaining marinade over skewers; refrigerate, covered, 30 minutes., Grill kabobs, covered, on a greased grill rack over medium heat, turning occasionally, until tuna is slightly pink in center for medium-rare (2-3 minutes per side) and vegetables are crisp-tender (10-12 minutes). Remove tuna kabobs from direct heat and keep warm while vegetables finish grilling., For salad, toss spinach, yellow pepper and cherry tomatoes with reserved dressing. For each portion, serve a tuna kabob and vegetable kabob over salad.

Steps:

• 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.
• Spray grill rack with non stick vegetable spray. Prepare grill on 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.