A delightful recipe for grilled tuna and pineapple skewers, featuring a spicy citrus glaze that enhances the natural flavors of the ingredients.
Combine all marinade ingredients in a blender and blend until smooth.
Blending the marinade ensures all flavors are evenly distributed.
Place the tuna in a plastic bag and pour the marinade over it. Seal and refrigerate for 2-6 hours, turning occasionally.
Marinating for at least 2 hours allows the flavors to penetrate the tuna.
If using wooden skewers, soak them in water for 2 hours to prevent burning.
Soaking wooden skewers prevents them from catching fire on the grill.
Blanch the zucchini, bell pepper, and onion in boiling water for 1-2 minutes. Drain and pat dry.
Blanching the vegetables softens them slightly, making them easier to grill.
Thread the tuna, vegetables, and pineapple onto the skewers in an alternating pattern.
Alternate ingredients for a visually appealing presentation.
Combine all glaze ingredients in a saucepan and simmer until reduced by half.
Reducing the glaze intensifies its flavor.
Grill the skewers over medium-high heat for 6-8 minutes, turning once, and brushing with the glaze.
Brush the glaze generously for a flavorful coating.
Serve the skewers hot, drizzled with any remaining glaze.
Serve immediately for the best taste and texture.
