Southwestern Albacore Kabobs
1½ pounds troll-caught Albacore tuna (loin cuts or steaks) ¼ cup dry sherry 3½ tablespoons lime juice 2 teaspoons minced garlic 4 teaspoons oil 1¼ teaspoons chili powder ½ teaspoon dry mustard ½ teaspoon grated lime rind
Rinse Albacore with cold water; pat dry with paper towels. Cut Albacore into 1½” cubes; set aside. Combine remaining ingredients except lime rind. Pour over Albacore and marinate in refrigerator for a minimum of 30 minutes, turning once to recoat Albacore. Using metal or bamboo skewers, make kabobs dividing Albacore into 4 equal servings reserving marinade. Place kabobs on well-greased grate 5-6 inches from hot briquettes. Cook 3-4 minutes, turning once. Baste frequently with reserved marinade. Do not overcook. Albacore should be pink in center when removed from heat. Sprinkle with lime rind just before serving.
Makes 4 servings.