Tuna Kebabs with Ginger-Chilli Marinade

Ingredients for Tuna Kebabs with Ginger-Chilli Marinade

• 45ml unseasoned rice vinegar

• 2 tablespoons finely grated peeled fresh ginger

• 2 tablespoons peanut oil

• 2 tablespoons Asian sesame oil

• 2 tablespoons soy sauce

• 2 tablespoons honey

• 1 tablespoon chopped fresh coriander

• 1 serrano chilli, seeded, minced

• Freshly ground white pepper

• 675g 1 1/4 -inch-thick ahi tuna, cut into 1- to 1 1/4 -inch cubes

• Nonstick vegetable oil spray

• 1 large red 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

• Additional chopped fresh coriander

Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper. Transfer 45ml marinade to 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). Alternate tuna cubes, 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 reserved marinade over; sprinkle with chopped coriander.

Avvertenza

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