Martha Stewart Living (July 2008)
Some recipes are just too easy to be so tasty.
Take, for instance, these grilled tuna skewers.
I mean -- just look at them. Don't they look fancy, all skewered and covered in herbs?
They're possibly the easiest dish we've made all summer.
A few years ago we only regularly cooked with two kinds of fish: salmon and pre-crusted talapia that they carried at the grocery store in our old neighborhood. Tuna was on the exotic side for us, and we weren't quite sure what to do with it.
Since then, tuna has become one of our go-to weeknight staples. We typically sprinkle the tuna with salt, pepper and an herb (coriander works great!) and then sear it in a pan for 6-8 minutes, ensuring that it's still pink in the center. Frequently, we'll top the fish with a make-shift coulis (tomatoes & garlic, red pepper & onion, etc.) or fruit-based salsa that we improvise.
Our favorite tuna accompaniment is a simple mix of pineapple, red onion and red wine vinegar. The results are both elegant and delicious.
In the case of these Grilled Tuna Skewers, the execution literally could not be simpler. Cube the tuna and brush it with oil, then skewer it and grill for two minutes per side. After grilling, brush the kebabs with a combination of cilantro, lime juice and oil, and they're ready to serve.
Have tuna or other seafood dishes you love to cook? Please share!
Grilled Tuna Skewers
Martha Stewart Living (July 2008)
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(this photo: Martha Stewart Living)
Fresh herbs and lime juice brighten these skewers of silken tuna.
Prep: 15 minutes
Total: 20 minutes
Serves 4
Ingredients
* 1 1/2 pounds sushi-grade yellowfin tuna, cut into 1 1/2-inch cubes
* 1/4 cup plus 2 tablespoons extra-virgin olive oil
* 3 tablespoons chopped fresh cilantro
* 3 tablespoons fresh lime juice (from 2 limes)
* Coarse salt and freshly ground pepper
Directions
1. Heat a grill pan over medium heat or preheat a charcoal or gas grill to medium. (If you're using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Toss tuna with 1 tablespoon oil. Thread tuna onto 4 skewers.
2. Combine cilantro, lime juice, and 1/4 cup oil. Season with salt and pepper. Reserve 3 tablespoons.
3. Brush pan or grill grate with remaining tablespoon oil. Grill tuna, turning skewers and brushing tuna occasionally with lime sauce, to desired doneness, about 2 minutes per side for rare. Transfer skewers to a serving plate, and brush with reserved lime sauce. Serve immediately.
Helpful Hint
If you're using wooden or bamboo skewers, soak them in cold water for at least 30 minutes before using.
