Ruffled Tuna Kabobs

Ruffled Tuna Kabobs

Ruffled Tuna Kabobs


Makes 12 kabobs


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


  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.*
  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.

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