The Houdinis Magical Tuna Kabobs With Pineapple Glaze Recipes

THE HOUDINI'S MAGICAL TUNA KABOBS WITH PINEAPPLE GLAZE

Steps:

• Put first 12 ingredients -- scallions through cinnamon -- into a blender and puree.
• Pour marinade into a plastic bag, then add the tuna.
• Place bag, sealed well, into the refrigerator for 2 - 6 hours, turning every once in a while to distribute marinade evenly.
• If using wooden skewers, cover them with water in a shallow dish and let stand for 2 hours.
• In a pot of boiling water, blanch the bell peppers, zucchini, and onion for 1-2 minutes depending on the size of the slices. Drain and pat dry.
• Make pineapple glaze by placing pineapple juice, lemon juice, ginger, chili, soy, honey and cilantro in a saucepan. Bring to a boil, then turn down to medium low, cooking until mixture is reduced by half. Set aside.
• Remove tuna from refrigerator and drain off marinade.
• On metal or wooden skewers alternately thread ingredients: a slice of onion, tuna , pineapple, bell pepper, zucchini, etc. or in any order that pleases you.
• Heat grill to medium high and cook the kabobs for about 6-8 minutes total, turning once. Use pineapple glaze often to brush on kabobs as cooking and to drizzle any remaining on plates.

TUNA KABOBS

Steps:

• Preheat grill to medium high.
• Combine soy, vinegar, sesame oil and wasabi in a ziplock bag.
• Add tuna and marinate at room temperature for 10 minutes.
• Thread tuna on skewers and cook on an oiled grill 5-10 minutes or until browned outside and cooked to desired degree of doneness inside.

SPICED TUNA WITH PINEAPPLE GLAZE

Steps:

• Combine the spice rub ingredients in a heavy skillet, mix well, and heat over medium heat, stirring frequently, until spices begin to smoke and become fragrant.
• Remove from heat, cool, place in a coffee grinder and grind until fine.
• To make the glaze, combine the pineapple juice, vinegar, ginger, soy sauce, and brown sugar in a small saucepan.
• Bring to a boil, reduce heat to low and simmer until mixture is reduced by half, about 30 minutes.
• Add the catsup and cook an additional 5 minutes.
• Remove from heat, add lime juice, cilantro and white pepper; mix well and set aside.
• Rub the tuna steaks on all sides with spice mixture.
• Grill the tuna over a medium fire for 4 to 5 minutes per side, or until center is still slightly pink for medium-rare.
• Spread pineapple slices lightly with glaze and grill for 2 to 3 minutes per side.
• Serve grilled steaks on top of jasmine rice with glaze spooned over, top with a slice of pineapple.