Best Tuna And Potato Kebabs With Basque Tomato Sauce Recipes

Rosemary- and Orange-Marinated Tuna Kebabs image

Yield Serves 4

Number Of Ingredients 8

1 1/2 pounds tuna steaks, cut into sixteen 1- to 1 1/4-inch cubes
1 tablespoon olive oil
2 teaspoons minced garlic
1 3/4 teaspoons grated orange peel
1 1/2 teaspoons minced fresh rosemary
1 large orange, peel and pith removed, cut into 8 pieces
8 cherry tomatoes
8 8- to 10-inch wooden skewers, soaked in water 30 minutes

Steps:

Prepare barbecue (medium-high heat) or preheat broiler. Toss first 5 ingredients in bowl. Season with salt and pepper.
Thread 2 pieces of tuna alternately with 1 orange piece and 1 cherry tomato on each skewer. Rub any remaining seasonings from bowl over kebabs.
Grill or broil kebabs until tuna is just opaque in center, turning kebabs often, about 6 minutes total.

Tuna Kebabs image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 12

1/2 teaspoon light olive oil with a dash of toasted sesame oil
1 clove garlic, chopped
1 teaspoon freshly grated gingerroot
6 tablespoons de-alcoholized white wine, divided
2 tablespoons low sodium tamari sauce
1 tablespoon brown sugar
1 teaspoon Shanghai Coastline Ethmix (see note)
2 tablespoons unsalted creamy peanut butter, oil poured off
1 pound fresh tuna cut into 20 (1-inch) pieces
1 (8 1/2 ounce) can whole artichoke hearts (8 hearts), drained and cut into halves
1 tablespoon chopped cilantro or parsley for garnish
3 tablespoons chopped cilantro or parsley

Steps:

Set 4 bamboo skewers to soak in warm water. Preheat the broiler or compression grill for 10 minutes.
For the sauce: Heat oil in a small saucepan over medium high heat and fry the garlic and ginger for 2 minutes to release flavorful oils. Add 1/4 cup of the wine, tamari, brown sugar, and Shanghai Spice Mix. Remove from the heat and add the peanut butter, stirring until smooth. Set aside and keep warm.
For the tuna kebabs: String 5 tuna pieces and 4 artichoke halves alternately on each bamboo skewer, starting and ending with tuna. Brush the kebabs with the sauce. Broil the kebabs for 3 minutes on each side or until the tuna is white throughout.
Add the remaining wine to the rest of the sauce to thin it to a pouring consistency.
Serve kebabs garnished with chopped cilantro or parsley on top.
Note: To make Shanghai Ethmix:
7 tablespoons crushed red pepper flakes 2 3/4 teaspoons ground ginger 2 3/4 teaspoons ground anise
Grind to a fine powder.

Tuna and Potato Kebabs with Basque Tomato Sauce image

Yield Serves 6

Number Of Ingredients 7

18 small red-skinned potatoes
2 1/2 pounds ahi tuna, cut into 1 1/2 x 1 x 1-inch pieces
3 tablespoons sweet paprika
2 tablespoons olive oil
12 skewers
2 cups hickory smoke chips, soaked in water 30 minutes, drained
Basque Tomato Sauce

Steps:

Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain. Cool completely.
Cut potatoes in half. Combine potatoes, tuna, paprika and oil in large bowl. Sprinkle with salt. Toss to coat. (Can be made 1 day ahead. Cover and chill.) Alternate potato halves and tuna on skewers.
Prepare barbecue (medium-high heat). Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling kebabs. Grill kebabs until tuna is just cooked through, turning occasionally, about 8 minutes.
Spoon Basque Tomato Sauce onto plates. Arrange kebabs atop sauce; serve.