Spicy Tuna Kabobs
Recipe provided by Christopher Crum, Executive Chef
McCormick & Schmick's Seafood Restaurant, Bellevue, Washington
Serves 4 to 6
3 Tbs. unseasoned rice vinegar
2 Tbs. finely grated, peeled fresh ginger
2 Tbs. peanut oil
2 Tbs. Asian sesame oil
2 Tbs. soy sauce
2 Tbs. honey
1 Tbs. chopped fresh cilantro
1 serrano chile, seeded, minced
1 ½ pounds yellowfin or ahi tuna (1 ¼ inch thick), cut into 1-inch cubes
1 large red bell pepper, cut into 1-inch squares
1 large sweet onion (such as Maui or Vidalia), cut into 1-inch squares
6 (12-inch-long) metal skewers
Nonstick vegetable oil spray
Additional chopped fresh cilantro, for garnish
Whisk first 8 ingredients in a medium bowl to blend. Season to taste with ground white pepper. Transfer 3 tablespoons marinade mixture to a small bowl and reserve. Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.
Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat).
Assemble skewers by placing alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers. Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare. Transfer to platter.
Drizzle the 3 tablespoons of reserved marinade over the top and sprinkle with chopped cilantro.
