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Prep Time: 8 Minutes Cook Time: 0 Minutes |
Ready In: 8 Minutes Servings: 1 |
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These skewers make a tasty appetizer course, allowing 2 to 3 skewers per person on small plates. Feel free to grill the skewers—about 1 minute per side over medium-high heat—instead of broiling. Ingredients:
1/4 cup freshly squeezed orange juice |
2 tablespoons soy sauce |
1 tablespoon olive oil |
2 teaspoons finely grated fresh ginger |
1/2 teaspoon dried crushed red pepper |
1 pound fresh tuna, cut into 1-inch cubes |
12 (6-inch) bamboo skewers |
1 mango, seeded, peeled, and cut into 1-inch cubes |
Directions:
1. Stir together first 5 ingredients in a medium bowl; set aside 2 tablespoons. Add tuna to remaining marinade, stirring gently to mix. Cover tuna mixture, and refrigerate 30 minutes to 1 hour, stirring once or twice.
2. Soak bamboo skewers in cold water at least 30 minutes.
3. Preheat broiler, and place top rack about 4 inches below element. Thread tuna and mango cubes onto skewers. Arrange skewers on a rimmed baking sheet, and brush with marinade.
4. Broil 2 minutes. Turn skewers, and broil 1 to 2 more minutes or until tuna reaches medium, with just a bit of pink remaining at the centers. Arrange skewers on plates; drizzle evenly with reserved 2 tablespoons marinade.
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