Seared Tuna and Cucumber Brochettes

Seared tuna is that rare fish that tastes just as good at room temperature as it does warm. In these easy-to-make skewers, the cool zip of the vinegared cucumber slices complements the tuna’s luxurious taste and gives a nice texture contrast, too.

For the tuna

2/3 cup extra-virgin olive oil
3 garlic cloves, minced
2 teaspoons grated fresh ginger
1/2 cup fresh lime juice
1 tablespoon chopped fresh thyme leaves
1 1/2 pounds tuna steak, cut into 3/4-inch cubes

For the cucumbers

1/2 cup rice wine vinegar
2 tablespoons sugar
1 large hothouse (seedless) cucumber, sliced in half lengthwise, then crosswise into thin slices

Prepare the tuna

In a bowl, mix the olive oil, garlic, ginger, lime juice, and thyme. Add the tuna cubes, stir gently until all the cubes are coated, and let stand, covered, at room temperature for 15 minutes.

Prepare the cucumbers

In a bowl, stir the sugar into the rice wine vinegar until dissolved. Add the cucumber slices and let them marinate for at least 15 minutes.

Heat a large sauté pan over high heat until very hot but not smoking. Working in batches, use tongs to transfer the tuna pieces from the marinade to the pan and cook until browned on one side, 45 seconds to 1 minute. Then turn each cube to its opposite side and sear for the same amount of time. The tuna cubes should still be rare on the inside.

To make each brochette, thread a cucumber slice onto a skewer or toothpick, then a piece of tuna. Arrange on a platter.

Makes about 60 brochettes.

Make-Ahead Factor

The tuna cubes can be cooked 1 day ahead and kept covered and refrigerated. Let them come to room temperature before serving. The vinegared cucumbers can be made 1 day ahead (remove them from the marinade if keeping them longer than 1 hour) and kept covered and refrigerated. The assembled brochettes can be made 2 to 3 hours ahead and kept covered in plastic wrap on the serving tray.

From Cocktail Parties, Straight Up! Easy Hors D'oeuvres, Delicious Drinks and Inspired Ideas for Entertaining with Style by Lauren and Anne Purcell.