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Tuna and Zucchini Kebabs




Source of Recipe


Internet


List of Ingredients




Makes 4 servings

Orange-Tarragon Marinade:
1/3 cup fresh orange juice
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons tomato paste
1 tablespoon soy sauce
1 teaspoon dried tarragon
2 garlic cloves, crushed through a press
1/4 teaspoon crushed hot red pepper flakes

1-1/2 pounds tuna, cut into 16 (1-1/2-inch) cubes
1 medium zucchini, cut lengthwise, then crosswise into 12 pieces
4 long bamboo skewers, soaked for 30 minutes in water drained

Recipe



1. To make the marinade, whisk all of the ingredients in a shallow glass baking dish until smooth. Add the tuna and toss to coat with the marinade. Cover and refrigerate for up to 2 hours no longer, or the marinade will "cook the tuna!"

2. Bring a large pot of lightly salted water to a boil over high heat. Add the zucchini and cook for 1 minute. Drain and rinse under cold running water. Set aside.

3. Build a charcoal fire in an outdoor grill and let burn until the coals are covered with white ash. (Or preheat a gas grill on High.) Lightly oil the grill.

4. Add the zucchini to the marinade and toss to coat. Thread 4 pieces of tuna and 3 pieces of zucchini onto each skewer. Grill, turning occasionally, until cooked to desired doneness, about 8 minutes for medium-rare. Serve hot.