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Spicy Tuna-Mango Skewers

Photo: Iain Bagwell; Styling: Linda Hirst
Prep time 8 mins
Chill time 30 mins
Broil time 3 mins
Total time 41 mins
Yield Makes 4 to 6 appetizer servings
These skewers make a tasty appetizer course, allowing 2 to 3 skewers per person on small plates. Feel free to grill the skewers—about 1 minute per side over medium-high heat—instead of broiling.


  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 2 teaspoons finely grated fresh ginger
  • 1/2 teaspoon dried crushed red pepper
  • 1 pound fresh tuna, cut into 1-inch cubes
  • 12 (6-inch) bamboo skewers
  • 1 mango, seeded, peeled, and cut into 1-inch cubes

How to Make It

  1. Stir together first 5 ingredients in a medium bowl; set aside 2 tablespoons. Add tuna to remaining marinade, stirring gently to mix. Cover tuna mixture, and refrigerate 30 minutes to 1 hour, stirring once or twice.

  2. Soak bamboo skewers in cold water at least 30 minutes.

  3. 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.

  4. 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.