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
For the cucumbers
1/2 cup rice wine vinegar
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.
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.