Best Tuna Kebabs With Ginger Chile Marinade Recipes

Teriyaki Ginger Tuna Skewers image

Provided by Food Network

Time 54m

Yield 4 servings

Number Of Ingredients 8

15 ounces teriyaki sauce (average 2 grams sugar per serving)
3 ounces sesame oil
1 tablespoon fresh ginger, minced
1 teaspoon fresh garlic, minced
1 lemon, juiced
1 tablespoon sugar substitute (recommended: Splenda)
2 pounds fresh tuna steak, cut into 1-inch cubes
1 tablespoon sesame seeds, toasted

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

The Houdini's Magical Tuna Kabobs With Pineapple Glaze image

Provided by Geema

Categories Tuna

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 24

1 cup finely chopped scallion
1 scotch bonnet peppers (wear rubber gloves or use plastic sandwich bags to protect your hands from the volatile oils.) or 1 habanero pepper, seeded and minced (wear rubber gloves or use plastic sandwich bags to protect your hands from the volatile oils.)
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 1/2 teaspoons ground allspice
2 tablespoons cilantro, minced
1 garlic clove, minced
1 1/2 teaspoons salt
1 tablespoon brown sugar
3/4 teaspoon dried thyme, crumbled
1/2 teaspoon ground cinnamon
1 1/4-1 1/2 lbs fresh ahi tuna, cut into 1 1/2 inch cubes
2 small zucchini, cut into 1/2 inch slices
1 red bell pepper, cut into 1 inch cubes
1 red onion, sliced 1/2 inch thick and quartered
1 fresh pineapple, peeled, cored and cut into 1 inch cubes
2/3 cup pineapple juice
5 tablespoons lemon juice
1 tablespoon minced ginger
1/4 scotch bonnet pepper, seeded and finely chopped (optional)
2 tablespoons soy sauce
3 tablespoons honey
3 tablespoons chopped cilantro

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.