Tuna Kabobs Recipes

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GRILLED TUNA KEBABS



Grilled Tuna Kebabs image

Get your grill on with tuna kabobs! skewers of marinated fresh tuna, onions, bell peppers, and mushrooms.

Provided by Elise Bauer

Categories     Dinner     Grill     Grill     Kabob     Kebab     Skewer     Tuna

Time 1h35m

Yield 4

Number Of Ingredients 13

1 1/2 pounds tuna, swordfish or sturgeon steaks
1 red bell pepper
1 green bell pepper
1 small onion (sweet if available)
6-10 large button mushrooms
2 lemons, cut into wedges
Marinade Ingredients
1/2 cup extra virgin olive oil
2 tablespoon chopped onion
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic

Steps:

  • Cut into bite-sized pieces: Cut all the fish and veggies into similar-sized pieces; this helps everything lay flat when it is on the grill.
  • Marinate the fish and vegetables: To make the marinade, purée the onion, rosemary, garlic, salt and pepper in a food processor. Drizzle in the olive oil while puréeing, continue to purée until smooth, about 1-2 minutes. Coat the fish and veggies in the marinade. Set in the fridge for at least an hour and up to overnight.

Nutrition Facts : Calories 376 kcal, Carbohydrate 36 g, Cholesterol 66 mg, Fiber 8 g, Protein 45 g, SaturatedFat 1 g, Sodium 613 mg, Sugar 16 g, Fat 8 g, ServingSize Serves 4, UnsaturatedFat 0 g

GRILLED TUNA KABOBS



Grilled Tuna Kabobs image

Grilled tuna, red onions, bell peppers, pineapples and zucchini on skewers, these tuna kabobs are basted and served with an amazing pineapple glaze. Yum!

Provided by Sharon Chen

Categories     Kabobs

Time 2h25m

Number Of Ingredients 20

1 cup green onion, finely chopped
1 jalapeño pepper, seeded and minced
1 tablespoon coconut ominos (or soy sauce)
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 1/2 teaspoons ground allspices
1/4 cup cilantro, finely chopped
1 clove of garlic, minced
1 1/2 teaspoons sea salt
1 tablespoon brown sugar
3/4 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1 1/2 pounds fresh tuna, cut into 1-inch pieces
1 medium red onion, sliced into 1/2-inch pieces
2 small zucchini, cut into 1/2-inch slices
1 (20-oz) can pineapple chunks in 100% pineapple juice or 1 fresh pineapple, peeled, cored and cut into 1-inch cubes
1 red bell pepper, cut into 1/2-inch pieces
3/4 cup pineapple juice (I used the juice from the can)
3 tablespoons honey
1/4 cup lemon juice

Steps:

  • Combine all tuna marinade ingredients in a blender or food processor and puree.
  • Pour the marinade into a plastic bas and place tuna pieces in it. Seal and shake well. Refrigerate for 2 hours.
  • In the meantime, Soak 12-15 wooden skewers in water for 2 hours. Then prepare for the vegetables.
  • Remove tuna from the refrigerator and reserve the marinade for glaze in a small saucepan.
  • Make the pineapple glaze by adding the glaze ingredients in the reserved tuna marinade. Bring to a boil,t hen turn down the heat to medium low, cook until the mixture is reduced by half, stirring occasionally.
  • Assemble the kabobs by threading a piece of onion, zucchini, pineapple, tuna, bell pepper or in an order that you prefer. Repeat until all ingredients are used.
  • Heat grill to medium-high and grill the kabobs for about 3-4 minutes on each side. Brush the pineapple glaze often onto the kabobs as grilling. If you have any remaining glaze, serve with the kabobs. Enjoy!

Nutrition Facts : ServingSize 1, Calories 150 calories, Sugar 12.1g, Sodium 215mg, Fat 4.7g, SaturatedFat 0.9g, Carbohydrate 14.3g, Fiber 1.1g, Protein 12.6g, Cholesterol 14mg

GINGER-TUNA KABOBS



Ginger-Tuna Kabobs image

I find myself making this recipe again and again. It's a hit at parties and potlucks. -Mary Beth Harris-Murphree, Tyler, Texas

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 kabobs.

Number Of Ingredients 9

1 pound tuna steaks, cut into 16 cubes
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame seeds
1 teaspoon pepper
2 tablespoons canola oil
16 pickled ginger slices
1 bunch watercress, optional
1/2 cup wasabi mayonnaise

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.

Nutrition Facts : Calories 100 calories, Fat 8g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 186mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein.

TUNA TERIYAKI KABOBS



Tuna Teriyaki Kabobs image

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

1-1/2 pounds tuna steaks, cut into 1-1/2-in. chunks
2 medium sweet red peppers, cut into 1-in. pieces
1 large sweet onion, cut into 1-in. pieces
MARINADE/DRESSING:
1/4 cup minced fresh cilantro
1/4 cup sesame oil
3 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
SALAD:
1 package (5 ounces) fresh baby spinach
1 medium sweet yellow pepper, cut into 1-in. pieces
8 cherry tomatoes, halved

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

TUNA KABOBS



Tuna Kabobs image

Make and share this Tuna Kabobs recipe from Food.com.

Provided by Lorac

Categories     Tuna

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon wasabi powder, mixed with
1 teaspoon water
1 1/4 lbs tuna steaks, 1 1/2 inches thick,cut into 1 1/2 inch chunks
4 bamboo skewers, soaked in water for 10 minutes (10 or 12 inch)

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.

TUNA KEBABS



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 SPIEDINI



Tuna Spiedini image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     appetizer

Time 1h12m

Yield 12 skewers, 6 servings

Number Of Ingredients 15

3/4 cups extra-virgin olive oil
1 lemon, juiced
1 lemon, zested
2 tablespoons chopped fresh rosemary leaves
1 clove garlic, minced
Skewers:
1 pound tuna, cut into 1-inch cubes, about 24 pieces
12 green onions, trimmed
2 fennel bulbs
2 lemons
1 large red onion
12 cherry tomatoes
1 teaspoon salt
1 teaspoon freshly ground black pepper
12 bamboo skewers, soaked in water for 30 minutes

Steps:

  • For the marinade: Mix together all the marinade ingredients in a medium bowl.
  • For the skewers: Toss the cubed tuna in the marinade and let sit in the refrigerator for 30 minutes. Bring a medium pot of salted water to a boil over high heat. Add the green onions and cook until tender but still firm to the bite, about 1 to 2 minutes. Transfer the green onions to a medium bowl of ice water. When the green onions are cool, pat dry with paper towels. Trim the stalks and the root end off the fennel. Halve the fennel lengthwise then cut each half into 3 pieces. Cut each lemon into 6 pieces. Cut the red onion in half from stem to root end. Cut each half in half again lengthwise and cut each quarter into thirds. There should be 12 pieces of each vegetable.
  • Preheat the oven to 400 degrees F.
  • Remove the tuna and toss the vegetables in the marinade. Thread each skewer starting with a tomato. Then begin to thread the green onion starting with the tip of the white end. Add a piece of tuna. Keeping the ingredients near to the top of the skewer, ribbon the green onion around a piece of tuna and back through the skewer. Next add the red onion, and ribbon the green onion around again and onto the skewer. Next add another piece of tuna, and ribbon the green onion around again and onto the skewer. Next add a piece of fennel, and ribbon the green onion around for the final time. Top with a piece of lemon. Center the ingredients on the skewer.
  • Place on a baking sheet. Sprinkle both sides with salt and freshly ground black pepper. Bake for 8 to 10 minutes. Serve warm.

GRILLED TUNA SKEWERS



Grilled Tuna Skewers image

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

1 1/2 pounds sushi-grade yellowfin tuna. cut into 1 1/2-inch cubes
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice (from 2 limes)
Coarse salt and freshly ground pepper

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.

GRILLED TUNA KEBABS



Grilled Tuna Kebabs image

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h

Yield Four servings

Number Of Ingredients 11

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

THE HOUDINI'S MAGICAL TUNA KABOBS WITH PINEAPPLE GLAZE



The Houdini's Magical Tuna Kabobs With Pineapple Glaze image

Step away from the Hot Plate and Head to the Grill! The Hot Plate Houdini's would like to introduce you to The Houdini's Magical Jerk Tuna Kabobs with Pineapple Glaze, created especially for ZWT3. Make plenty, they'll "Disappear Fast!"

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.

TUNA KEBABS WITH GINGER-CHILE MARINADE



Tuna Kebabs with Ginger-Chile Marinade image

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

3 tablespoons unseasoned rice vinegar
2 tablespoons finely grated peeled fresh ginger
2 tablespoons peanut oil
2 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon chopped fresh cilantro
1 serrano chile, seeded, minced
Freshly ground white pepper
1 1/2 pounds 1 1/4 -inch-thick ahi tuna, cut into 1- to 1 1/4 -inch cubes
Nonstick vegetable oil spray
1 large red bell pepper, cut into 1-inch squares
1 large sweet onion (such as Maui or Vidalia), cut into 1-inch squares
6 (12-inch-long) metal skewers
Additional chopped fresh cilantro

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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From cookinglight.com


GRILLED TUNA SKEWERS – THE HEALTHY HOME COOK
2015-10-30 Add all remaining ingredients, cover, and let sit in refrigerator to marinate. The longer the better. When you are ready to cook, skewer the tuna cubes. Cook on grill for approximately 1 minute on each side, depending on how well cooked you would like the tuna to be. Remove from grill, drizzle with additional soy sauce, wasabi, or your favorite ...
From thehealthyhomecook.com


GRILLED TUNA KEBABS - DUMP AND GO DINNER | ONCE A MONTH MEALS
Prepare skewers of fish pieces, quartered onions, peppers and mushrooms. Mix remaining ingredients for the marinade. Coat the fish and vegetable skewers with marinade. Allow to marinate in the fridge for ar least an hour or overnight. Preheat grill to high heat. Grill skewers on each side about 4 minutes each.
From onceamonthmeals.com


TUNA AND TOMATO KABOBS RECIPE
Crecipe.com deliver fine selection of quality Tuna and tomato kabobs recipes equipped with ratings, reviews and mixing tips. Get one of our Tuna and tomato kabobs recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 57% Tuna and Tomato Kabobs Tasteofhome.com A lime-herb marinade adds great taste to the tuna and vegetables …
From crecipe.com


TUNA KABOBS ON THE GRILL – FOOD CARY
2014-07-25 This recipe for tuna kabobs on the grill is for four adults. 1 1/2 pounds tuna steaks (not filets) Marinade: Soy sauce, lemon juice, pepper, fresh herbs. Cut the tuna steaks into cubes about 1″ square – slightly smaller than a golf ball. Pop the cubes in a ziplock bag and cover with the marinade. Refrigerate for 2-4 hours.
From foodcary.com


TUNA KABOB RECIPES ALL YOU NEED IS FOOD
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. Nutrition Facts : Calories 219.5, FatContent 8.1, SaturatedFatContent 1.9, CholesterolContent 53.9, SodiumContent 558, CarbohydrateContent 0.5, FiberContent 0.1, …
From stevehacks.com


GINGER TUNA KABOBS | BETTER HOMES & GARDENS
Cut tuna into 1-inch cubes. Place in a large plastic bag. Add soy sauce, water, snipped green onion tops or chives, and ginger. Seal bag and turn gently to coat cubes. Let stand at room temperature for 20 minutes. Drain, reserving marinade.
From bhg.com


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