Tuna Kebabs with Ginger Chile Marinade

Ingredients

  • 1 Tbsp rice wine vinegar
  • 2 Tbsp grated peeled fresh ginger
  • 2 cloves garlic, grated
  • 2 Tbsp peanut oil
  • 2 Tbsp Asian sesame oil
  • 2 Tbsp soy sauce
  • 2 Tbsp honey
  • 1 Tbsp chopped cilantro
  • 1/3 jalapeno, seeded and minced
  • Ground white pepper
  • 1 ½ lbs tuna (1 ¼ inch thickness), cut into 1 inch cubes
  • 1 large red bell pepper cut into 1 inch squares
  • 1 large sweet onion cut into  1 inch squares
  • 6 metal skewers
  • Additional chopped cilantro

Directions

  1. Whisk first 9 ingredients in medium bowl to blend. 
  2. Season to taste with ground white pepper. 
  3. Transfer 3 Tbsp of marinade to a small bowl; reserve.
  4. Add tuna to remaining marinade in medium bowl and toss to coat. 
  5. Refrigerate at least 30 minutes and up to 45 minutes.
  6. Spray grill rack with non-stick spray.   Prepare barbecue to medium high heat.
  7. Alternate tuna cubes, bell pepper and onion on each of the metal skewers.  
  8. Grill to desired doneness, turning frequently, about 4 minutes total for medium rare.
  9. Transfer to platter and drizzle with remaining marinade.  Sprinkle with chopped cilantro.

Source: Tuna Kebabs with Ginger-Chile Marinade

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