PEPPERED TUNA KABOBS
When we barbecue, we like to wow our guests, so dogs and burgers are out! We make tuna skewers topped with salsa-the perfect easy recipe. My five kids like to help me put them together. -Jennifer Ingersoll, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- For salsa, in a small bowl, combine the first five ingredients; set aside., Rub tuna with pepper. On four metal or soaked wooden skewers, alternately thread red peppers, tuna and mango., Place skewers on greased grill rack. Cook, covered, over medium heat, turning occasionally, until tuna is slightly pink in center (medium-rare) and peppers are tender, 10-12 minutes. Serve with salsa.
Nutrition Facts : Calories 205 calories, Fat 2g fat (0 saturated fat), Cholesterol 51mg cholesterol, Sodium 50mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
TUNA TERIYAKI KABOBS
I love to barbecue but don't always want a heavy dinner. These are perfect in the spring, and you'll have room for dessert! -Holly Battiste, Barrington, New Jersey
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 kabobs.
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 389 calories, Fat 16g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 444mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 45g protein. Diabetic Exchanges
TERIYAKI GINGER TUNA SKEWERS
Steps:
- Soak bamboo skewers in water for 30 minutes to 1 hour. (This will keep them from burning later). Mix all marinade ingredients together in a bowl. Submerge tuna cubes in marinade, cover, and refrigerate for at least 30 minutes.
- Preheat a grill or grill pan to high.
- Remove tuna from marinade and skewers from water, and thread tuna onto skewers. Place skewers on the edges of the grill with the longest part of the stick hanging off the edge away from the fire. Stay close by and turn the sticks by hand to keep from burning. Brochettes are done in just 3 to 4 minutes.
- Sprinkle with sesame seeds before serving.
Nutrition Facts : Calories 336 calorie, Fat 9 grams, SaturatedFat 1 grams, Carbohydrate 4 grams
PEPPERED TUNA SKEWERS WITH WASABI MAYONNAISE
Categories Appetizer Marinate Quick & Easy Mayonnaise Wasabi Tuna Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 28
Number Of Ingredients 10
Steps:
- Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in small bowl to blend. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep refrigerated.)
- Combine tuna and soy sauce in medium bowl; toss to coat. Marinate tuna 30 minutes at room temperature, stirring occasionally.
- Meanwhile, thread 1 ginger slice onto each skewer 2 inches from tip.
- Line platter with watercress. Place bowl of wasabi mayonnaise on platter. Drain tuna; pat dry. Return to medium bowl. Sprinkle with pepper; toss to coat. Heat oil in large skillet over medium-high heat. Add tuna and sear until browned on all sides but still pink inside, about 2 minutes total. Thread 1 tuna cube onto each prepared skewer next to ginger. Arrange skewers on platter and serve.
- *Available at Japanese markets and specialty foods stores and in the Asian foods section of some supermarkets.
TUNA SKEWERS
We had these with recipe#243171--topped the salad with the skewers - delicious together. If using wooden skewers remember to soak them for at least one hour. Recipe source: Bon Appetit (August 2007)
Provided by ellie_
Categories Tuna
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, whisk together first 8 ingredients (vingear - chile) and then season with the pepper. Transfer 3 tablespoons to a cup and reserve.
- Add tuna to remaining marinade, tossing to coat and refrigerate for up to 45 minutes.
- Prepare grill and spray grill reack with Pam.
- Prepare skewers by alternating fish, pepper and onion squares on skewers.
- Grill skewers to desired doneness - mine took about 10 mintes-- turning often.
- Transfer to platter, drizzling reserved marinade over skewers and sprinkle with additional cilantro, if desired.
Nutrition Facts : Calories 418.7, Fat 22, SaturatedFat 4.3, Cholesterol 64.6, Sodium 68.8, Carbohydrate 13.9, Fiber 1.1, Sugar 11.2, Protein 40.3
TERIYAKI TUNA SKEWERS
Colourful and quick, these simple skewers taste as good as they look!
Provided by Emma Lewis
Categories Buffet, Canapes, Dinner, Side dish, Starter
Time 25m
Yield Serves 6 as part of a meal
Number Of Ingredients 6
Steps:
- Make a teriyaki sauce by mixing the soy sauce, mirin and sugar in a shallow dish. Put the tuna steaks in the dish, turn over a few times so they're coated with the sauce, then leave in the fridge to marinate for at least 1 hr and up to 2 hrs.
- To cook, heat a large frying pan. Take the tuna steaks out of the marinade and pat dry, then rub all over with the oil. Fry the tuna for 2 mins on each side, so they are still pink in the middle. Remove from the pan, then pour in the marinade and 2-3 tbsp water. Bring to the boil and cook for a few mins to heat through. Strain through a sieve into a small dipping bowl.
- To serve, slice the cooked tuna, mango and spring onion into bite-size pieces. Thread onto wooden skewers, then serve warm or cold with the dipping sauce.
Nutrition Facts : Calories 116 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.96 milligram of sodium
GRILLED TUNA SKEWERS
Fresh herbs and lime juice brighten these skewers of silken tuna.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Heat a grill pan over medium heat or preheat a charcoal or gas grill to medium. (If you're using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Toss tuna with 1 tablespoon oil. Thread tuna onto 4 skewers.
- Combine cilantro, lime juice, and 1/4 cup oil. Season with salt and pepper. Reserve 3 tablespoons.
- Brush pan or grill grate with remaining tablespoon oil. Grill tuna, turning skewers and brushing tuna occasionally with lime sauce, to desired doneness, about 2 minutes per side for rare. Transfer skewers to a serving plate, and brush with reserved lime sauce. Serve immediately.
TUNA KEBABS WITH GINGER-CHILE MARINADE
Why you'll make it: Because it's tuna done differently, and a spicy Asian take on kebabs.
Provided by Molly Stevens
Categories Fish Ginger Onion Marinate Dinner Tuna Hot Pepper Summer Grill/Barbecue Soy Sauce Bon Appétit Pescatarian Dairy Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper. Transfer 3 tablespoons marinade to small bowl and reserve. Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.
- Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers. Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare. Transfer to platter. Drizzle reserved marinade over; sprinkle with chopped cilantro.
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