Pomegranate-Blueberry Albacore Skewers

Note: My blog has changed! If you find this post through a vegan blog list and know how to contact the keeper of that list, please let me know! I will happily contact them to let them know my blog is no longer 100% vegan. I will still be posting vegan recipes constantly, and will soon have a button at the top of my page to go directly to those posts. All recipes from 2007-2009 are totally vegan. Thanks! :)

(Also, this recipe has instructions for a vegan version. See below for a tofu substitution!)

Fresh fish, skewered and grilled, is the perfect antidote to burger fatigue this summer. I really dig the way the Pomegranate-Blueberry juice infuses with the albacore in this recipe, making it tender and gently tangy. For a fruitier skewer, you could also use things like bananas, pears, concord grapes, papaya, mango, or pineapple! What's your most interesting skewer combination?

If you'd like to make this a vegan recipe, use firm tofu (or just more veggies) marinated in the juice mixture. :)

Pomegranate-Blueberry Albacore Skewers

Marinade:
1 cup POM Pomegranate-Blueberry Juice
Juice of 2 limes
Diced sweet onion
2 tbsp minced garlic
1 tbsp tamari (or soy sauce)
1 tbsp honey or agave

Cut fresh Albacore tuna steaks (about a half pound per person, I used three pounds; can substitute ahi or other tuna steak) into 1” to 2” cubes. Toss in a bowl with marinade, and refrigerate for 1 hour. Submerge skewers in room temperature water (to prevent burning), and set aside.

Cut into 1” to 2” cubes:
2 peppers (red, yellow, orange or green – mix them up!)
1 bermuda onion or red onion
2 cups mushrooms, I used portobello
2 tomatoes (or 2 cups cherry or grape tomatoes)
2 peaches, stoned
2 small zucchinis

Toss veggies and fruit with a small amount of olive oil (enough to lightly coat), and set aside.

When your fish is ready, thread the albacore and vegetables onto the soaked skewers. For best flavor, bracket each piece of fish with a piece of onion on one side and peach or pepper on the other.

Grill on medium high heat, turning frequently to avoid burning, until the vegetables are tender; about 15 minutes. Sesame seeds are a wonderful garnish, especially black sesame!

Raspberry-Acai Gazpacho

Gazpacho is definitely a summer favorite of mine – light and cooling, it's the perfect introduction to an outdoor meal served on the patio. Traditionally it’s based around mostly tomatoes and bread (of all things!) – but I wanted something more fruity, showcasing fresh raspberries, so I came up with this little ditty! :) I think the contrast of the acidic onions and peppers with the sweet, tangy (sub-acid) raspberries makes for a nice complement.

Raspberry-Acai Gazpacho

1 medium tomato, diced, 1 tbsp. reserved
2 medium bell peppers, diced, 1 tbsp. each reserved (any color except green)
1/2 small sweet onion, diced, 1 tbsp. reserved
1/2-pint raspberries, crushed
1 cup raspberry-acai juice*
1/3 cup orange juice
Juice of 1/2 lime

Blend tomato, peppers, and onion in a food processor until mostly smooth. Mix remaining ingredients and serve garnished with the reserved diced tomato and peppers.


*If you can't find raspberry-acai juice, you can blend up some extra raspberries with 3/4 cup of acai juice, which can be found at health food stores.