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Teriyaki Tuna Kabobs

Teriyaki Tuna Kabobs

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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Entree
Servings 8 kebobs

Ingredients
  

  • 1-1/2 pounds tuna steaks cut into 1-1/2-in. chunks
  • 2 medium sweet red peppers cut into 1-in. pieces
  • 1 large sweet onion cut into 1-in. pieces

MARINADE

  • 1/4 cup minced fresh cilantro
  • 1/4 cup sesame oil
  • 3 tbsp lime juice
  • 2 tbsp soy sauce
  • 2 tbsp extra virgin olive oil
  • 1 tbsp minced fresh gingerroot
  • 2 minced garlic cloves

SALAD

  • 5 ounces fresh baby spinach
  • 1 medium sweet yellow pepper cut into 1-in. pieces
  • 8 cherry tomatoes halved

Instructions
 

  • Thread tuna chunks onto 4 metal or soaked wooden skewers. Thread pepper and onion pieces onto 4 more skewers. Place skewers in a 13x9-in. baking dish.
  • Whisk together marinade ingredients. Reserve half of mixture for salad dressing. Pour remaining marinade over skewers; refrigerate, covered, 30 minutes.
  • Grill kabobs, covered, on a greased grill rack over medium heat, turning occasionally, until tuna is slightly pink in center for medium-rare (2-3 minutes per side) and vegetables are crisp-tender (10-12 minutes). Remove tuna kabobs from direct heat and keep warm while vegetables finish grilling.
  • For salad, toss spinach, yellow pepper and cherry tomatoes with reserved dressing. For each portion, serve a tuna kabob and vegetable kabob over salad.

Notes

PLEASE NOTE: Always cook proteins and veggies on separate skewers.
Keyword Kebobs, Teriyaki Tuna Kabobs, Tuna
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