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Spicy Tuna-Mango Skewers

1/4 cup freshly squeezed orange juice
2 TBSP. soy sauce
1 TBSP. olive oil
2 tsp. finely grated fresh ginger
1/2 tsp. dried crushed red pepper
1 lb. fresh tuna, cut into 1-inch cubes
12 (6-inch) bamboo skewers
1 mango, seeded, peeled, and cut into 1-inch cubes

Stir together first 5 ingredients in a medium bowl; set aside 2 TBSP.
Add tuna to remaining marinade, stirring gently to mix.
Cover tuna mixture, and refrigerate 30 minutes to 1 hour, stirring once or twice.
Soak bamboo skewers in cold water at least 30 minutes.
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.
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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