Skewers are always a hit at a backyard barbecue. Try these featuring fresh tuna and jalapeño sauce.
Ingredients
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8 wooden skewers
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1 tablespoon olive oil
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8-ounce piece sushi-grade tuna
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5 jalapeño peppers
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4 garlic cloves, peeled
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5 tablespoons fresh lime juice
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1 teaspoon salt
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½ cup neutral oil
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¾ cup cilantro with stems (optional)
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¼ cup micro-greens or other delicate greens
Preparation
Skewers:
- Heat outdoor grill or stovetop grill pan to medium.
- Slice rolls into 1-inch wide slices and add 3 slices to each skewer so that the bread will lay flat with crumb against the work surface (2 skewers should go through each slice of bread to ensure the bread does not spin).
- Brush each piece with olive oil and place on the grill until the bread has grill marks and is slightly toasted. Remove and set aside.
- Brush Tuna with remaining olive oil and place on the grill for 2 minutes. Flip and grill for 1 to 2 minutes and remove for medium rare temperature. Set aside.
- Slice Tuna crosswise into ½ slices and lay one slice on each piece of bread.
- Add a small dollop of jalapeño sauce (see recipe below) and top with micro-greens. Serve.
Jalapeño Sauce:
- Put jalapeños, garlic, lime juice, and salt in a blender or food processor and pulse until puréed.
- With motor running, slowly drizzle in oil until a thick sauce forms.
- Add cilantro if using and pulse a few times until chopped and incorporated.
- Taste and add more jalapeño, if necessary.
