1/3 cup fresh orange juice
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons tomato paste
1 tablespoon soy sauce
1 teaspoon dried tarragon
2 garlic cloves, crushed through a press
1/4 teaspoon crushed hot red pepper flakes
1-1/2 pounds tuna, cut into 16 (1-1/2-inch) cubes
1 medium zucchini, cut lengthwise, then crosswise into 12 pieces
4 long bamboo skewers, soaked for 30 minutes in water drained
1. To make the marinade, whisk all of the ingredients in a shallow glass baking dish until smooth.
Add the tuna and toss to coat with the marinade. Cover and refrigerate for up to 2 hours no longer,
or the marinade will "cook the tuna!"
2. Bring a large pot of lightly salted water to a boil over high heat. Add the zucchini and cook for
1 minute. Drain and rinse under cold running water. Set aside.
3. Build a charcoal fire in an outdoor grill and let burn until the coals are covered with white ash.
(Or preheat a gas grill on High.) Lightly oil the grill.
4. Add the zucchini to the marinade and toss to coat. Thread 4 pieces of tuna and 3 pieces of
zucchini onto each skewer. Grill, turning occasionally, until cooked to desired doneness, about 8
minutes for medium-rare. Serve hot.
