Tex-Mex Albacore Tuna Kebabs Recipe - Cooking Index
Tex-Mex Albacore Tuna Kebabs Recipe - Cooking Index
This recipe gives albacore a distinctive Tex-Mex flavor from a marinade containing a minimal amount of oil; while a little oil is needed to prevent sticking on the grill, these kebabs shatter any misconceptions that Tex-Mex cookery has to be fattening! Serve with rice, tortillas, low- or no-fat black beans and a ration of your favorite white cheese.
Type: Fish| 1 1/2 lbs | 681g / 24oz | Albacore tuna (loin cuts or steaks) |
| 1/4 cup | 59ml | Dry sherry |
| 3 1/2 tablespoons | 52ml | Lime juice |
| 2 teaspoons | 10ml | Minced garlic |
| 4 teaspoons | 20ml | Oil |
| 1 1/4 teaspoons | 6.3ml | Chili powder |
| 1/2 teaspoon | 2.5ml | Dry mustard |
| 1/2 teaspoon | 2.5ml | Grated lime rind |
Rinse albacore with cold water; pat dry with paper towels. Cut albacore into 1 1/2-inch cubes; set aside.
Combine remaining ingredients except lime rind. Pour over albacore and marinate in refrigerator for a minimum of 30 minutes, turning once to recoat albacore.
Using metal or bamboo skewers, make kebabs dividing albacore into 4 equal servings reserving marinade.
Place kebabs on well-greased grate 5 to 6 inches from hot briquettes. Cook 3 to 4 minutes, turning once. Baste frequently with reserved marinade. Do not overcook! Albacore should be pink in center when removed from heat.
Sprinkle with lime rind just before serving.
This recipe yields 4 servings.
Source:
Western Fishboat Owners Association at http://www.wfoa-tuna.org
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