Ruffled Tuna Kabobs

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Ruffled Tuna Kabobs."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/ruffled-tuna-kabobs-recipe.htm>  11 October 2008.

Ruffled Tuna Kabobs Photo
Ruffled Tuna Kabobs
Yield: Makes 12 kabobs
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Ingredients:
1
tuna steak, 1 inch thick (about 3/4 pound)

1/3
cup reduced-sodium soy sauce

3
tablespoons red wine vinegar

1
tablespoon vegetable oil

1
tablespoon packed dark brown sugar

1
tablespoon ground coriander

1
clove garlic, minced

1
teaspoon ground ginger

1/8
teaspoon 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.





This recipe appears in: Fish