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