Tuna Skewers Recipes

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TERIYAKI GINGER TUNA SKEWERS



Teriyaki Ginger Tuna Skewers image

Provided by Food Network

Categories     appetizer

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

PEPPERED TUNA SKEWERS WITH WASABI MAYONNAISE



Peppered Tuna Skewers with Wasabi Mayonnaise image

Categories     Appetizer     Marinate     Quick & Easy     Mayonnaise     Wasabi     Tuna     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 28

Number Of Ingredients 10

2 tablespoons wasabi powder (horseradish powder)*
1 1/2 tablespoons water
1/2 cup mayonnaise
1 pound fresh tuna steaks, cut into 3/4-inch cubes
2 1/2 tablespoons soy sauce
28 large slices pickled ginger*
28 8-inch wooden skewers
1 bunch watercress
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil

Steps:

  • Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in small bowl to blend. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep refrigerated.)
  • Combine tuna and soy sauce in medium bowl; toss to coat. Marinate tuna 30 minutes at room temperature, stirring occasionally.
  • Meanwhile, thread 1 ginger slice onto each skewer 2 inches from tip.
  • Line platter with watercress. Place bowl of wasabi mayonnaise on platter. Drain tuna; pat dry. Return to medium bowl. Sprinkle with pepper; toss to coat. Heat oil in large skillet over medium-high heat. Add tuna and sear until browned on all sides but still pink inside, about 2 minutes total. Thread 1 tuna cube onto each prepared skewer next to ginger. Arrange skewers on platter and serve.
  • *Available at Japanese markets and specialty foods stores and in the Asian foods section of some supermarkets.

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.

TUNA SKEWERS



Tuna Skewers image

We had these with recipe#243171--topped the salad with the skewers - delicious together. If using wooden skewers remember to soak them for at least one hour. Recipe source: Bon Appetit (August 2007)

Provided by ellie_

Categories     Tuna

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons rice vinegar
2 tablespoons gingerroot, grated (I used a bit less)
2 tablespoons peanut oil
2 tablespoons sesame oil
2 tablespoons honey
1 tablespoon cilantro, chopped (I used a bit more)
1 serrano chili, seeded and minced
white pepper
1 1/2 lbs tuna, 1 1/4-inch thick and cut into 1 inch cubes
cooking spray (Pam)
1 red bell pepper, cut into 1-inch squares
1 onion, cut into 1 inch squares
4 -6 skewers, 12-inch long (I used wooden but the original recipe recommends metal)

Steps:

  • In a bowl, whisk together first 8 ingredients (vingear - chile) and then season with the pepper. Transfer 3 tablespoons to a cup and reserve.
  • Add tuna to remaining marinade, tossing to coat and refrigerate for up to 45 minutes.
  • Prepare grill and spray grill reack with Pam.
  • Prepare skewers by alternating fish, pepper and onion squares on skewers.
  • Grill skewers to desired doneness - mine took about 10 mintes-- turning often.
  • Transfer to platter, drizzling reserved marinade over skewers and sprinkle with additional cilantro, if desired.

Nutrition Facts : Calories 418.7, Fat 22, SaturatedFat 4.3, Cholesterol 64.6, Sodium 68.8, Carbohydrate 13.9, Fiber 1.1, Sugar 11.2, Protein 40.3

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.

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.

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

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

TERIYAKI TUNA SKEWERS



Teriyaki tuna skewers image

Colourful and quick, these simple skewers taste as good as they look!

Provided by Emma Lewis

Categories     Buffet, Canapes, Dinner, Side dish, Starter

Time 25m

Yield Serves 6 as part of a meal

Number Of Ingredients 6

30ml soy sauce
50ml mirin (See know-how below)
1 tsp vegetable oil
1 mango , peeled
3 spring onions
250g pack tuna steak

Steps:

  • Make a teriyaki sauce by mixing the soy sauce, mirin and sugar in a shallow dish. Put the tuna steaks in the dish, turn over a few times so they're coated with the sauce, then leave in the fridge to marinate for at least 1 hr and up to 2 hrs.
  • To cook, heat a large frying pan. Take the tuna steaks out of the marinade and pat dry, then rub all over with the oil. Fry the tuna for 2 mins on each side, so they are still pink in the middle. Remove from the pan, then pour in the marinade and 2-3 tbsp water. Bring to the boil and cook for a few mins to heat through. Strain through a sieve into a small dipping bowl.
  • To serve, slice the cooked tuna, mango and spring onion into bite-size pieces. Thread onto wooden skewers, then serve warm or cold with the dipping sauce.

Nutrition Facts : Calories 116 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.96 milligram of sodium

FISH SKEWERS WITH HERBS AND LIME



Fish Skewers With Herbs and Lime image

In this simple, speedy recipe, meaty cubes of fish are marinated with fish sauce and red-pepper flakes, then lined up on skewers and grilled until seared at their corners, but still juicy and tender inside. Topped with herbs and lime juice, it's a minimalist take that lets the flavors of good, fresh fish shine through. If you have a fish basket and would rather line up the cubes inside that, go right ahead. Just watch it carefully and adjust the cooking time if needed. If you're looking to add a sauce, this is lovely served with some garlic-spiked yogurt on the side.

Provided by Melissa Clark

Categories     seafood, skewers and kebabs, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 garlic cloves, finely grated, pressed or minced
1 tablespoon fish sauce
1/4 teaspoon red-pepper flakes
3 tablespoon extra-virgin olive oil
1 pound thick, dense fish steaks, such as tuna or swordfish, cut into 1 1/2-inch pieces
Lime wedges, for serving
2 scallions, white and green parts, trimmed and thinly sliced
1/3 cup chopped dill, mint, parsley, cilantro or a combination

Steps:

  • Heat the grill to high. In a mixing bowl, combine garlic, fish sauce and red-pepper flakes. Whisk in oil. Add fish cubes and gently toss to evenly coat. Let marinate while the grill heats up.
  • Thread marinated fish onto metal or pre-soaked bamboo skewers (see Tip), pushing them up so they touch. This keeps them from overcooking.
  • When the grill is hot, lightly brush the grates with oil and add the skewers. Cook until slightly charred in places, about 2 to 4 minutes, rotating them carefully halfway through.
  • Transfer to a serving platter, and immediately squeeze 2 or 3 lime wedges on top of the fish while still hot. Garnish fish with scallions and herbs, and serve with more lime wedges on the side.

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.

PEPPERED TUNA KABOBS



Peppered Tuna Kabobs image

When we barbecue, we like to wow our guests, so dogs and burgers are out! We make tuna skewers topped with salsa-the perfect easy recipe. My five kids like to help me put them together. -Jennifer Ingersoll, Herndon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup frozen corn, thawed
4 green onions, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons coarsely chopped fresh parsley
2 tablespoons lime juice
1 pound tuna steaks, cut into 1-inch cubes
1 teaspoon coarsely ground pepper
2 large sweet red peppers, cut into 2x1-inch pieces
1 medium mango, peeled and cut into 1-inch cubes

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.

Nutrition Facts : Calories 205 calories, Fat 2g fat (0 saturated fat), Cholesterol 51mg cholesterol, Sodium 50mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

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