The Houdini's Magical Tuna Kabobs With Pineapple Glaze

Name: The Houdini's Magical Tuna Kabobs With Pineapple Glaze
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 51 kilograms fresh ahi tuna, cut into 1 1/2 inch cubes; 1 Tbsp brown sugar; 2 Tbsps cilantro, minced; 3 Tbsps chopped cilantro; 1 teaspoons dried thyme, crumbled; 1 garlic clove, minced; 1 Tbsp minced ginger; 2 teaspoons ground allspice; 1 teaspoons ground cinnamon; 1 scotch bonnet peppers (wear rubber gloves or use plastic sandwich bags to protect your hands from the volatile oils.) or 1 habanero pepper, seeded and minced (wear rubber gloves or use plastic sandwich bags to protect your hands from the volatile oils.); 3 Tbsps honey; 1 Tbsp fresh lemon juice; 5 Tbsps lemon juice; 1 Tbsp olive oil; 1 fresh pineapple, peeled, cored and cut into 1 inch cubes; 158 milliliters pineapple juice; 1 red bell pepper, cut into 1 inch cubes; 1 red onion, sliced 1/2 inch thick and quartered; 2 teaspoons salt; 237 milliliters finely chopped scallion; 0 scotch bonnet pepper, seeded and finely chopped (optional); 1 Tbsp soy sauce; 2 Tbsps soy sauce; 2 smalls zucchini, cut into 1/2 inch slices

The Houdini's Magical Tuna Kabobs With Pineapple Glaze is a gluten free, dairy free, and pescatarian main course. One serving contains 18620 calories, 2975g of protein, and 628g of fat. This recipe serves 4. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up habanero pepper, bell pepper, pineapple juice, and a few other things to make it today. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert. From preparation to the plate, this recipe takes about 2 hours and 25 minutes.

Instructions

Put first 12 ingredients -- scallions through cinnamon -- into a blender and puree.

Ingredients you will need

Green Onions

Cinnamon

Equipment you will use

Blender

Pour marinade into a plastic bag, then add the tuna.

Ingredients you will need

Marinade

Tuna

Equipment you will use

Ziploc Bags

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.

Ingredients you will need

Bell Pepper

Marinade

Zucchini

Onion

Water

Equipment you will use

Wooden Skewers

Pot

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.

Ingredients you will need

Pineapple Juice

Lemon Juice

Pineapple

Cilantro

Ginger

Chili Pepper

Glaze

Honey

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Bell Pepper

Pineapple

Marinade

Zucchini

Onion

Tuna

Equipment you will use

Wooden Skewers

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.

Ingredients you will need

Pineapple

Glaze

Equipment you will use

Grill

Equipment

Ingredients

Servings:

51kilograms

fresh ahi tuna, cut into 1 1/2 inch cubes 1Tbsp

brown sugar 2Tbsps

cilantro, minced 3Tbsps

chopped cilantro 1teaspoons

dried thyme, crumbled 1

garlic clove, minced 1Tbsp

minced ginger 2teaspoons

ground allspice 1teaspoons

ground cinnamon 1

scotch bonnet peppers (wear rubber gloves or use plastic sandwich bags to protect your hands from the volatile oils.) or 1 habanero pepper, seeded and minced (wear rubber gloves or use plastic sandwich bags to protect your hands from the volatile oils.)3Tbsps

honey 1Tbsp

fresh lemon juice 5Tbsps

lemon juice 1Tbsp

olive oil 1

fresh pineapple, peeled, cored and cut into 1 inch cubes 158milliliters

pineapple juice 1

red bell pepper, cut into 1 inch cubes 1

red onion, sliced 1/2 inch thick and quartered 2teaspoons

salt 237milliliters

finely chopped scallion 0

scotch bonnet pepper, seeded and finely chopped (optional)1Tbsp

soy sauce 2Tbsps

soy sauce 2smalls

zucchini, cut into 1/2 inch slices

Recommended wine: Merlot, Pinot Noir, Rose Wine

Merlot, Pinot Noir, and rosé Wine are my top picks for Tuna. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. You could try Raymond R Collection Merlot. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 12 dollars per bottle.