Best Grilled Tuna Kebabs Recipes

GRILLED TUNA KEBABS

Grilled Tuna Kebabs image

Provided by Molly O'Neill

Time 2h

Yield Four servings

Number Of Ingredients 11

Ingredients

1 teaspoon salt, plus more to taste
4 4-inch eggplants, trimmed and cut into 1-inch cubes
2 tablespoons, plus 2 teaspoons, olive oil
1 pound tuna, cut into 1-inch cubes
1 each red, yellow and green bell peppers, stemmed, seeded, deribbed and cut into 1-inch squares
1 medium red onion, peeled and cut into 1-inch squares
4 tablespoons fresh lemon juice
2 cups basil, coarsely chopped
Freshly ground pepper to taste
8 cups stemmed spinach, washed but not dried
2 cups cooked white rice

Steps:

Sprinkle 1 teaspoon salt over the eggplant cubes and place on paper towels. Let stand for 1 hour. Rinse and drain. Heat 2 teaspoons of the olive oil in a large nonstick skillet. Add the eggplant and saute until half cooked, about 4 minutes. Using 8 metal or bamboo skewers that have been soaked in water, skewer the tuna, peppers, onion and eggplant pieces, alternating colors and dividing the ingredients evenly among the skewers.
Combine the remaining 2 tablespoons olive oil, lemon juice, basil and salt and pepper to taste in a shallow dish. Place the skewers in the dish and turn to coat in the marinade. Cover with plastic wrap and refrigerate for 30 minutes, turning from time to time.
Preheat a grill or broiler. Remove the skewers from the marinade and grill until tuna begins to char on the outside but is still pink in the center, about 2 minutes per side (about 8 minutes total).
Heat a medium-size skillet over medium-high heat. Add the spinach and cook until just wilted. Divide among 4 plates. Spoon the hot rice beside the spinach and top both with 2 skewers per plate. Serve immediately.

Nutrition Facts : @context http, Calories 484, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 9 grams, Fiber 20 grams, Protein 38 grams, SaturatedFat 1 gram, Sodium 694 milligrams, Sugar 22 grams, TransFat 0 grams

GRILLED TUNA KEBABS WITH WASABI SAUCE

Grilled Tuna Kebabs with Wasabi Sauce image

Everytime my daughter's friends come from Ohio this is their #1 request. SNAPS to Barry and Ruth for the recipe

Provided by Carole Davis

Categories Seafood Appetizers

Time 3h5m

Number Of Ingredients 19

Ingredients

1 1/2 lb sashimi grade tuna
16 large shiitaki mushrooms
2 large sweet red peppers
1 large red onion
8 skewers if using bamboo soak in water
1 1/2 c sherry soy marinade
1 to 2 tsp wasabi paste
SHERRY--SOY MARINADE
1/2 c oil canols, vegetable or vpeanut
1/2 c dry sherry
1/4 c soy sauce, low sodium
2 Tbsp sesame oil
2 Tbsp peeled chopped ginger root
2 Tbsp minced garlic
1/4 c chopped cilantro
3 scallions sliced
3 Tbsp rice wine vinegar
2 Tbsp ground cumin
1 Tbsp achiote paste optional

Steps:

1. SHERRY--SOY MARINADE
2. Combine all ingredients in a saucepan and heat to just below the boil. Remove from the heat. Cool. This marinade may be stored in a refrigerator up to 2 weeks. Use to marinate chicken, shrimp, or pork for several hours before grilling. Yield: 1 1/2 cups
3. KEBABS
4. Cut the tuna into 24 equal-size cubes. Quarter the mushrooms. Cut the peppers and onion into 1/2-inch squares. Divide the ingredients equally among the 8 skewers, alternating squares of vegetable and tuna. Pour 1 cup of the Sherry-Soy Marinade over the kebabs and marinate, refrigerated, 2 to 3 hours.
5. Dissolve the wasabi in the remaining 1/2 cup marinade to make a spicy dipping sauce to serve at the table with the grilled tuna.
6. On a hot outdoor grill or under a broiler, sear the kebabs 2 to 3 minutes on each side. The tuna should be medium rare--still red in the center--when served with the dipping sauce.