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Ginger-Tuna Kabobs

 Ginger-Tuna Kabobs
16 ServingsPrep: 25 min. + marinating Cook: 5 min.


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


  • In a large resealable plastic bag, combine soy sauce and vinegar; add
  • the tuna. Seal bag and turn to coat; refrigerate for 30 minutes.
  • Drain tuna and pat dry; discard marinade. Sprinkle tuna with sesame
  • seeds and pepper. In a large skillet, brown tuna on all sides until
  • medium rare or slightly pink in the center; remove from skillet.
  • On each of 16 wooden appetizer skewers, thread one ginger slice and
  • one tuna cube. Arrange on a serving platter lined with watercress if
  • desired. Serve with wasabi mayonnaise. Yield: 16 kabobs.
Nutritional Facts: 1 kabob with 1-1/2 teaspoons mayonnaise (calculated without watercress) equals 100 calories, 8 g fat (1 g saturated fat), 15 mg cholesterol, 186 mg sodium, 1 g carbohydrate, trace fiber, 7 g protein.

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Ginger-Tuna Kabobs (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer