Tuna Kebabs with Ginger-chile Marinade

Name: Tuna Kebabs with Ginger-chile Marinade
Yield: Makes 4 servings
Ingredients: 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, plus additional to taste; 1 serrano chile, seeded and minced; Freshly ground white pepper; 1 1/2 pounds (1 1/4-inch thick) ahi tuna, cut into 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; Special equipment: 6 (12-inch) metal skewers; gas or charcoal grill

November 7, 2012

The combination of plump fresh fish, juicy red bell peppers, sweet onion squares, and pungent cilantro makes for an eye-catching presentation. For additional color, thread yellow, orange, and green bell peppers onto the skewers, or you can tame the heat with thick peach slices. And feel free to swap wooden skewers for the metal variety; just be sure to give them the requisite pregrilling soak of about 30 minutes. Serve these lively kebabs with a simple green salad.

Recipe information

Yield
Makes 4 servings

Ingredients

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, plus additional to taste

1 serrano chile, seeded and minced

Freshly ground white pepper

1 1/2 pounds (1 1/4-inch thick) ahi tuna, cut into 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

Special equipment: 6 (12-inch) metal skewers; gas or charcoal grill

Preparation

Step 1
Whisk the vinegar, ginger, oils, soy sauce, honey, cilantro, and chile in a medium bowl to blend; season to taste with white pepper. Transfer 3 tablespoons of the marinade to a small bowl and reserve. Add the tuna to the remaining marinade in a medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.
Step 2
Spray a grill rack with nonstick spray. Prepare a grill to medium-high heat. Alternate the 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 a platter. Drizzle the reserved marinade over and sprinkle skewers with cilantro, to taste.

The Epicurious Cookbook

TagsSkewer Asian Ginger Herbs & Spices Serrano Chile Chile Vegetable Tuna Fish Seafood Bell Pepper Onion Root Vegetable Main Dinner Dairy Free Gluten Free Keto Easy Quick Weeknight Meals One-Pot Meals Grilling Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes