1 Mango, seeded, peeled, and cut into 1-inch cubes
3/4 cup Dennis’ Mango Habanero BBQ Sauce
2 tbsp Dennis’ Mango Habanero BBQ Sauce
Makes 4 to 6 appetizers.
1Soak the bamboo skewers in cold water at least 30 minutes.
2Place cubed tuna and ¾ cup Dennis’ Mango Habanero BBQ Sauce into a medium bowl.
3Cover and refrigerate 30 minutes, stirring occasionally.
4Alternate tuna and mango chunks on skewers.
Skewers may be cooked in the broiler or on the grill:
1Oven method – pre-heat broiler and place the top rack about 4-5 inches below the heating element. Place the tuna-mango skewers on a baking sheet, and brush with Dennis’ Mango Habanero BBQ Sauce (used in the marinade). Broil the skewers 2 minutes, turn and broil 2 more minutes or until tuna reaches medium (just a hint of pink on the inside.
2Grill method – heat grill to medium-high heat. Place the skewers on the greased grill, and brush with Dennis’ Mango Habanero BBQ Sauce (used in the marinade). Cook skewers 1 minute per side, until the tuna reaches medium.
3 Drizzle the reserved 2 tablespoons of sauce over the cooked, plated skewers, and serve.