1 lb. tuna steaks , cut into 1-inch squares
6 Tbsp. red pepper jelly
1/3 cup FRENCH'S® Spicy Brown Mustard
2 Tbsp. balsamic vinegar or red wine vinegar
1/2 tsp. cracked black pepper
1/4 tsp. salt
1 red bell pepper, minced
1 green onion, minced
1 orange, unpeeled, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
PLACE tuna into resealable plastic food storage bag. Combine jelly, mustard, vinegar, black pepper and salt in 1-cup measure. Pour 1/2 cup jelly marinade over tuna. Seal bag; marinate in refrigerator 15 minutes.
COMBINE remaining jelly marinade, red bell pepper and onion in small serving bowl. Reserve for relish.
ALTERNATELY thread tuna, orange, and green bell pepper onto 4 (12-inch) metal skewers. Place skewers on oiled rack. Grill over medium-low heat 8 to 10 minutes or until fish is opaque, but slightly soft in center, turning and basting halfway with marinade. Serve with red pepper relish.
Tip: If red pepper jelly is unavailable, combine 6 tablespoons melted apple jelly with 1 tablespoon FRANK'S RedHot Sauce; mix well.