Banderillas Tuna Skewers Recipes

TERIYAKI GINGER TUNA SKEWERS

Steps:

• Soak bamboo skewers in water for 30 minutes to 1 hour. (This will keep them from burning later). Mix all marinade ingredients together in a bowl. Submerge tuna cubes in marinade, cover, and refrigerate for at least 30 minutes.
• Preheat a grill or grill pan to high.
• Remove tuna from marinade and skewers from water, and thread tuna onto skewers. Place skewers on the edges of the grill with the longest part of the stick hanging off the edge away from the fire. Stay close by and turn the sticks by hand to keep from burning. Brochettes are done in just 3 to 4 minutes.
• Sprinkle with sesame seeds before serving.

SPANISH BANDERILLAS

Steps:

• Traditional banderillas are made with the pickle, onion, olive, and tuna skewered onto the toothpick, however, you can mix and match the ingredients listed above.
• Be careful to choose peppers such as the suggested banana wax peppers or pepperoncini and not a hot pepper, such as jalapeño. Hot, spicy peppers will overpower the rest of the ingredients.
• For something a bit different, add a hard-boiled quail egg to each toothpick.

GRILLED TUNA SKEWERS

Steps:

• Heat a grill pan over medium heat or preheat a charcoal or gas grill to medium. (If you're using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Toss tuna with 1 tablespoon oil. Thread tuna onto 4 skewers.
• Combine cilantro, lime juice, and 1/4 cup oil. Season with salt and pepper. Reserve 3 tablespoons.
• Brush pan or grill grate with remaining tablespoon oil. Grill tuna, turning skewers and brushing tuna occasionally with lime sauce, to desired doneness, about 2 minutes per side for rare. Transfer skewers to a serving plate, and brush with reserved lime sauce. Serve immediately.

BANDERILLAS

Steps:

• In 1-quart microwavable bowl, place asparagus and add water. Cover with plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High about 2 minutes or until asparagus is just tender and can be pierced with a fork; drain. Immediately rinse with cold water; drain.
• On each toothpick, skewer 1 shrimp, 1 asparagus piece, 1 ham piece and 1 olive.
• In small microwavable bowl, place 1 tablespoon of the oil and the garlic. Microwave uncovered on High 30 to 60 seconds or until garlic is softened. In food processor or blender, place parsley, cooked garlic in oil, pickle and remaining 3 tablespoons oil; cover and process about 1 minute or until mixture is smooth. Serve banderillas with sauce.

CAPRESE SKEWERS

Steps:

• Wrap each mozzarella ball with a basil leaf.
• Thread a tomato half, a basil-wrapped mozzarella ball, and another tomato half onto a skewer. Repeat until all tomatoes are on skewers. Sprinkle with salt and pepper.

TUNA KEBABS WITH GINGER-CHILE MARINADE

Steps:

• Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper. Transfer 3 tablespoons marinade to small bowl and reserve. Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.
• Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers. Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare. Transfer to platter. Drizzle reserved marinade over; sprinkle with chopped cilantro.

BANDERILLAS (TUNA SKEWERS)

Steps:

• Soak 8 wooden skewers in cold water for one hour.
• Cut the raw tuna into 24 even-sized cubes. Remove the zest from the lemon and cut it into thin strips. Make sure you do not cut into the white pith.
• Mix the tuna cubes, lemon zest, lemon juice and olive oil. Allow to marinate while skewers are soaking.
• When ready to cook, thread each skewer with three pieces of tuna, two caper berries and one olive, alternating each ingredient. Put into a non-metallic dish and pour marinade over the skewers.
• Broil for 4 minutes on each side, cooking until done to your liking.

TERIYAKI TUNA SKEWERS

Steps:

• Make a teriyaki sauce by mixing the soy sauce, mirin and sugar in a shallow dish. Put the tuna steaks in the dish, turn over a few times so they're coated with the sauce, then leave in the fridge to marinate for at least 1 hr and up to 2 hrs.
• To cook, heat a large frying pan. Take the tuna steaks out of the marinade and pat dry, then rub all over with the oil. Fry the tuna for 2 mins on each side, so they are still pink in the middle. Remove from the pan, then pour in the marinade and 2-3 tbsp water. Bring to the boil and cook for a few mins to heat through. Strain through a sieve into a small dipping bowl.
• To serve, slice the cooked tuna, mango and spring onion into bite-size pieces. Thread onto wooden skewers, then serve warm or cold with the dipping sauce.

TUNA SATAY SKEWERS

Steps:

• 1. Cook ginger and garlic for 1 min in pan, add peanut butter, fish stock and soy sauce and simmer for 10 mins
• 2. Add lime juice and chilli sauce and remove from heat
• 3. Thread tuna cubes onto skewers and heat for 4 mins on grill pan, turning halfway
• 4. Fry veg for 2 mins on medium heat
• 5. Cook the egg noodles
• 6. serve