Ingredients
- 3 tablespoon unseasoned rice vinegar
- 2 tablespoon peeled ginger, finely grated
- 2 tablespoon peanut oil
- 2 tablespoon honey
- 2 tablespoon reduced-sodium soy sauce
- 2 tablespoon toasted sesame oil
- 1 tablespoon serrano chile, seeded, minced
- 1 tablespoon fresh cilantro, chopped, plus more for garnish
- 1 tablespoon Freshly ground white pepper
- 1 1/2 pound 1.-inch-thick ahi tuna, cut into 1 1/4-inch cubes
- 1 1/2 pound Vegetable oil for brushing
- 1 pound large red bell pepper, cut into 1-inch squares
- 1 pound large sweet onion (such as maui or vidalia), cut into 1-inch squares
Preparation
Baking Directions:
Large pieces of ahi or yellowfin tuna stand up heartily to the strong Asian flavors in this marinade.
Cut tuna into cubes before marinating so seasonings can fully penetrate.
You can also use the marinade when serving whole seared tuna fillets.
Whisk first 7 ingredients and 1 tablespoon cilantro in a medium bowl to blend; season to taste with white pepper.
Transfer 3 tablespoons marinade to a small bowl and set aside.
Add tuna to remaining marinade in medium bowl and toss to coat.
Chill for at least 30 minutes and up to 45 minutes.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.
Brush grill grate with oil.
Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers.
Grill, turning frequently, to desired doneness, about 4 minutes total for medium-rare.
Transfer to a platter.
Drizzle reserved marinade over; sprinkle with cilantro.
