Bone Suckin’ Skewered Tuna with Oranges & Onions
By :
Nancy Blalock |
| On : | Category :
Bone Suckin' Yaki, Dinner, Fish, Grill, Oven, Seafood, Tuna
- 4 tbsp Bone Suckin’® Yaki®
- 1 1/2 lbs Fresh Tuna
- 2 Navel Oranges cut into wedges
- 1 Red Onion cut into wedges
- 2 tbsp Olive Oil
- 2 tbsp Lemon Juice
- 1 tbsp Rosemary
- Sea Salt and Pepper to taste
- 4 cups Jasmine Rice
Soak the bamboo skewers in a shallow bath of water for 15 minutes or more.
Cut the tuna into 1 1/2 by 1 inch chunks.
In a medium bowl, whisk together 2 tablespoons Bone Suckin’® Yaki®, orange juice, lemon juice, olive oil and rosemary. Gently toss in and coat the tuna chunks and orange and onion wedges in bowl. Set aside for 5 minutes.
Preheat the oven to broil.
Thread an onion wedge, tuna chunk and orange wedge twice per skewer. Place the skewers on a large baking sheet. Broil the skewers for 4 minutes per side
Place the skewers on top of rice and drizzle with the remaining Bone Suckin’® Yaki®. Enjoy!
Tuna will be red to very pink which is how tuna is served. Broil 2 to 3 minutes longer for well done.
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