Easy Ruffled Tuna Kabobs Recipe | Simple & Flavorful

Ruffled Tuna Kabobs

YIELD Makes 12 kabobs

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