Instructions: Seafood Alternatives: swordfish

If using bamboo skewers, soak them in a bowl of cold water for at least 30 minutes before using.

Cut the tuna into strips 1/8-inch wide and 3 to 5 inches long. Combine the hoisin, soy, vinegar, honey and ginger in a small bowl. Stir in the tuna strips, cover and refrigerate 1 hour or overnight.

Thread the tuna onto skewers, piercing each piece several times to make a wavy strip. Arrange the skewers in a single layer on an oiled rack of a broiler pan. Brush the fish with some of the marinade; discard the remaining marinade.

Broil the skewers 4 inches from heat until the tuna is just opaque in center, 1 1/2 to 2 minutes. Sprinkle the skewers with sesame seeds, transfer to a platter and serve right away.

This recipe yields 6 to 8 appetizer servings.

Comments: Tuna strips in sweet marinade take only a minute or two to cook.

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