See Also: Ruffled Tuna Kabobs(recipes)
ruffled(dictionary)
Fun Fruit Kabobs(recipes)
Colorful Kabobs(recipes)
Tex-Mex Chicken Kabobs(recipes)
Chile Kabobs(recipes)
Seafood Kabobs(recipes)
Hawaiian Shrimp Kabobs(recipes)
Grilled Scallops Kabobs(recipes)
Caribbean Chutney Kabobs(recipes)

Ruffled Tuna Kabobs (recipes)


Ruffled Tuna Kabobs

Yield: Makes 12 kabobs



Ingredients:



1tuna steak, 1 inch thick (about 3/4 pound)

1/3cup reduced-sodium soy sauce

3tablespoons red wine vinegar

1tablespoon vegetable oil

1tablespoon packed dark brown sugar

1tablespoon ground coriander

1clove garlic, minced

1teaspoon ground ginger

1/8teaspoon ground red pepper

12(8-inch) bamboo skewers









Preparation:





1.Rinse tuna and pat dry with paper towels.2.For ease in slicing, wrap fish in plastic wrap; freeze about 1 hour or until firm but not frozen.3.Slice fish across the grain into 12 (1/4-inch-thick) slices.4.To make marinade, combine soy sauce, vinegar, oil, sugar, coriander, garlic, ginger and pepper in casserole. Place fish slices in marinade, stirring to coat; cover. Marinate in refrigerator 1 to 6 hours, turning slices once or twice.5.Cover skewers with cold water; soak 20 minutes to prevent them from burning.6.Remove skewers from water. Weave 1 fish slice accordion style onto each skewer.7.Brush fish with marinade; discard remaining marinade.**To use marinade as a dipping sauce for kabobs, place marinade in small saucepan and bring to a full boil.8.Preheat broiler. Place skewers crosswise on broiler pan rack. Broil 4 inches below heat 1 to 2 minutes or until fish is opaque and flakes easily when tested with fork. Serve immediately.