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Tuna Kabobs with Red Pepper Relish Tuna Kabobs with Red Pepper Relish Makes: 4.00 servings 1 lb. tuna steaks 6 Tbsp. red pepper jelly 1/3 cup FRENCH'S® Spicy Brown Mustard 2 Tbsp. balsamic vinegar 1/2 tsp. cracked black pepper 1/4 tsp. 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 Tip: If red pepper jelly is unavailable, combine 6 tablespoons melted apple jelly with 1 tablespoon FRANK'S RedHot Sauce; mix well.
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Tuna Kabobs with Red Pepper Relish

Makes: 4 servings
Prep Time: 25 min
Cook Time: 8 min
User Rating:

Ingredients

  • 1 lb. tuna steakscut into 1-inch squares
  • 6 Tbsp. red pepper jelly
  • 1/3 cup FRENCH'S® Spicy Brown Mustard
  • 2 Tbsp. balsamic vinegar [ red wine vinegar]
  • 1/2 tsp. cracked black pepper
  • 1/4 tsp. 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 to 10 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.

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Tuna Kabobs with Red Pepper Relish

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Nutrition Facts
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Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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