TUNA KABOBS WITH RED PEPPER RELISH

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Owner/Copyright: PIL 1997

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Servings: 4 servings

Prep Time: 25

Cook Time: 8

INGREDIENTS:

1 pound tuna steak, cut into 1-inch squares

6 tablespoons red pepper jelly

1/3 cup FRENCH'S® Spicy Brown Mustard

2 tablespoons balsamic or red wine vinegar

1/2 teaspoon cracked black pepper

1/4 teaspoon salt

1 red bell pepper, minced

1 green onion, minced

1 orange, unpeeled, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

DIRECTIONS:

Place tuna into resealable plastic food storage bag. Combine jelly, mustard, vinegar, black pepper and salt in 1-cup measure. Pour 1/2 cup jelly marinade over tuna. Seal bag; marinate in refrigerator 15 minutes.

Combine remaining jelly marinade, red bell pepper and onion in small serving bowl. Reserve for relish.

Alternately thread tuna, orange, and green bell pepper onto 4 (12-inch) metal skewers. Place skewers on oiled rack. Grill over medium-low heat 8 to10 minutes or until fish is opaque, but slightly soft in center, turning and basting halfway with marinade. Serve with red pepper relish.

TIPS:

Tip: If red pepper jelly is unavailable, combine 6 tablespoons melted apple jelly with 1 tablespoon FRANK'S RedHot Sauce; mix well.