TUNA KABOBS WITH RED PEPPER RELISH
Servings: 4 servings
Prep Time: 25
Cook Time: 8
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 piecesDIRECTIONS:
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.
Tip: If red pepper jelly is unavailable, combine 6 tablespoons melted apple jelly with 1 tablespoon FRANK'S RedHot Sauce; mix well.