INGREDIENTS
¾ -1 lb. tuna steak cut into large chunks
¼ cup orange juice
2 Tablespoons soy sauce or Tamari for gluten-free
1 Tablespoon light olive oil
3 teaspoons fresh ginger grated
½ teaspoon crushed red pepper flakes less if you don’t like your dishes spicy
1-2 mangoes cut into large cubes
wooden skewers
DIRECTIONS
Place tuna chunks into a resealable, zippered plastic bag.
In a small bowl, mix orange juice, soy sauce, olive oil, ginger and red pepper flakes.
Set aside 2 Tablespoons of liquid mixture and pour remaining into resealable bag with tuna.
Seal, place in refrigerator, and marinate for at least 30 minutes, turning often.
If using wooden skewers, place into a bowl of water and let soak for 30 minutes.
Preheat grill.
While grill is heating, thread a piece of tuna alternately with a chunk of mango onto skewers.
Place on hot grill and sear 2 minutes on each of 4 sides.
Remove from heat and place on serving platter and drizzle with reserved marinade. Your tuna should be reddish pink in the middle and a nice golden brown on the outside.
Notes:
This recipe becomes gluten-free when using Tamari instead of traditional soy sauce.
