It's summertime, and that means tuna time. My personal best this year was a 40# bluefin I nailed off of a kelp paddy, 20 miles south of San Clemente Island. I landed it in 30 minutes after it inhaled a live sardine using my Shimano Corvalus bass rig. I was looking for a yellowtail, and was under gunned, but eventually prevailed after running him down several times.
Any kind of fresh tuna can be used for this recipe. The bluefin ended up as Sashimi, Curry Grilled Steaks, and this Skewer recipe. Give it a try. Make the Salsa a few hours in advance.
3 pounds Fresh Tuna, cut into large cubes.
1/4 Cup Extra Virgin Olive Oil
4 Ea. Limes, Juiced
1/2 TBSP. Chopped Garlic
2 TBSP. Honey
4 TBSP. Sweet Thai Chili Sauce
1/2 TBSP. Fresh Grated Ginger
1/2 Bunch Chopped Fresh Cilantro
Mix all ingredients together, and then pour over Tuna Cubes and let Marinate for 1 hour. On a long, 10-12" Skewer, skewer the Tuna Cubes. You can add vegetables in between the Tuna if desired. When it comes time to grill, make sure your grill grates are clean and that your grill is hot! Use Pam non stick spray for Grilling and spray liberally over the grill grates. Then place your skewers on the fire and pay close attention to sear them quickly. Remember, the recipe contains sugar, so it can easily burn. Turn the skewers several time to keep cooking evenly. I usually cook my tuna to Med-Rare or Medium. I like it when there is just a small amount of pink in the center, but the flesh still pulls apart fairly easily. Plate with any sides you would like. Steamed rice is an instant winner. Top with Mango Salsa and serve.
Hot Mango Salsa
2 Ea. Ripe Mango, Diced
1/4 Red Onion, Diced
1 Ea. Large, Ripe Tomato
1 Ea. Ripe Avocado, Diced
1/2 Cup Small Diced Hot House Cucumber
3 Ea. Small Diced Radishes
2 Ea. Limes, Juiced
1/2 Bunch Chopped Cilantro
1 Ea. Serano Chili Seeded & Diced
Salt & Fresh Ground Black Pepper
Prepare all ingredients listed above and mix together in a bowl. You can use a Habanero Pepper if you like things really hot, or add Red Chili flakes or Cayenne. Check for the Salt profile you like, let this rest at least one hour before serving.