Best Tuna Kabobs Recipes

TUNA TERIYAKI KABOBS

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.

GINGER-TUNA KABOBS

Steps:

• Toss tuna with soy sauce and vinegar; refrigerate, covered, 30 minutes. , Drain tuna, discarding marinade; pat dry. Sprinkle tuna with sesame seeds and pepper. In a large skillet, sear tuna until browned and center is medium rare or slightly pink; remove from skillet., On each of 16 appetizer skewers, thread 1 ginger slice and 1 tuna cube. If desired, place on a watercress-lined patter. Serve with wasabi mayonnaise.

THE HOUDINI'S MAGICAL TUNA KABOBS WITH PINEAPPLE GLAZE

Steps:

• Put first 12 ingredients -- scallions through cinnamon -- into a blender and puree.
• Pour marinade into a plastic bag, then add the tuna.
• Place bag, sealed well, into the refrigerator for 2 - 6 hours, turning every once in a while to distribute marinade evenly.
• If using wooden skewers, cover them with water in a shallow dish and let stand for 2 hours.
• In a pot of boiling water, blanch the bell peppers, zucchini, and onion for 1-2 minutes depending on the size of the slices. Drain and pat dry.
• Make pineapple glaze by placing pineapple juice, lemon juice, ginger, chili, soy, honey and cilantro in a saucepan. Bring to a boil, then turn down to medium low, cooking until mixture is reduced by half. Set aside.
• Remove tuna from refrigerator and drain off marinade.
• On metal or wooden skewers alternately thread ingredients: a slice of onion, tuna , pineapple, bell pepper, zucchini, etc. or in any order that pleases you.
• Heat grill to medium high and cook the kabobs for about 6-8 minutes total, turning once. Use pineapple glaze often to brush on kabobs as cooking and to drizzle any remaining on plates.

TUNA KABOBS

Steps:

• Preheat grill to medium high.
• Combine soy, vinegar, sesame oil and wasabi in a ziplock bag.
• Add tuna and marinate at room temperature for 10 minutes.
• Thread tuna on skewers and cook on an oiled grill 5-10 minutes or until browned outside and cooked to desired degree of doneness inside.

PEPPERED TUNA KABOBS

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.

TUNA KABOBS WITH MARINATED BABY ARTICHOKES

Steps:

• Whisk together mustard, lemon juice, red-pepper flakes, 6 tablespoons olive oil, and garlic in a large bowl. Add tuna, and toss to coat.
• Thread 4 cubes of tuna, alternating with artichokes, on each of 8 skewers. Gently brush with some of the remaining olive oil. Season with salt and pepper.
• Arrange skewers, off direct heat, on a medium-hot grill. Grill, rotating skewers and brushing with olive oil as necessary to prevent sticking, until tuna is brown and charred on the outside and warm but still rare in the middle, about 5 minutes, depending on heat of grill. Artichokes should be tender and slightly charred. Serve with choice of condiments.

TUNA KABOBS WITH MARINATED BABY ARTICHOKES

Steps:

• Whisk together the mustard, lemon juice, red pepper flakes, 6 tablespoons olive oil, and garlic in a large bowl. Add the tuna, and toss to coat.
• Thread 4 cubes of tuna, alternating with artichokes, on each of 8 skewers. Gently brush with some of the remaining olive oil. Season with salt and pepper.
• Arrange the skewers, off direct heat, on a medium-hot grill. Grill, rotating the skewers and brushing with olive oil as necessary to prevent sticking, until the tuna is brown and charred on the outside and warm but still rare in the middle, about 5 minutes, depending on the heat of the grill. The artichokes should be tender and slightly charred.
• Fill a large bowl with cold water; juice 2 lemons into the water. Set aside. Trim the spiky tops, tough stems, and outer leaves from the artichokes; halve lengthwise. Scrape any pink choke out from the center, leaving the artichoke half intact. Transfer cut artichokes to acidulated water immediately.
• Drain the artichokes. Fill a large saucepan with water. Add the artichokes, garlic halves, peppercorns, 1 1/2 tablespoons salt, 2 tablespoons olive oil, and thyme to saucepan. Set over high heat; bring to a boil. Reduce heat; simmer, using a few layers of cheesecloth or a plate to keep the artichokes submerged, until tender when pierced with a sharp knife, about 5 minutes.
• Remove from the heat, and drain. Reserve the artichoke halves, some of the garlic, and a few sprigs of thyme. Place in a bowl, and drizzle with the remaining 2 tablespoons olive oil. Season with the remaining 1 1/2 teaspoons salt and pepper. Keep refrigerated, up to 5 days, until needed.

TUNA VEGGIE KABOBS

Steps:

• Place tuna in a large resealable plastic bag; place the vegetables in another large resealable plastic bag. In a small bowl, combine the remaining ingredients. Place half of the marinade in each bag. Seal bags and turn to coat; refrigerate for 1 hour. , Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread tuna and vegetables. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill tuna, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes for medium-rare or until fish is slightly pink in the center and vegetables are crisp-tender, turning occasionally.

SWORDFISH/TUNA KABOBS

Steps:

• No need to remove skin of the swordfish. Cube the fish into approx. 1 and 1/2 inch cubes. Put into a ziplock-type bag with the washed whole basil leaves, olive oil and soy sauce. If you like to, add a bit of salt and some freshly ground pepper. Marinate for 15 minutes to half an hour. Place the fish (and basil leaves if you want) onto the skewers. Grill on an outdoor grill or indoors if you like. When they turn brown, turn once. Cook til the second side is brown. This does not take long so watch the fish. Remove and serve with rice and a vegetable, I like asparagus. You can warm the marinade on the stove until it has "cooked through". I generally bring it to almost a boil and than lower the heat to a simmer. Serve it with the fish and rice.

TUNA AND TOMATO KABOBS

Steps:

• In a large bowl, combine the first 10 ingredients. Add tuna; turn to coat. Cover and refrigerate for 30 minutes., Drain and discard marinade. On two metal or soaked wooden skewers, alternately thread tuna and vegetables. , Lightly oil the grill rack. Grill tuna, covered, or broil 4 in. from the heat for 12-16 minutes for medium-rare or until slightly pink in the center, turning occasionally.