Banderillas Tuna Skewers Food

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.

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.