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Ginger-Tuna Kabobs

I find myself making this recipe again and again. It's a hit at parties and potlucks. —Mary Beth Harris-Murphree, Tyler, Texas
  • Total Time
    Prep: 25 min. + marinating Cook: 5 min.
  • Makes
    16 kabobs


  • 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


  • 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 one ginger slice and one tuna cube. If desired, place on a watercress-lined patter. Serve with wasabi mayonnaise.
Nutrition Facts
1 kabob with 1-1/2 teaspoons mayonnaise: 100 calories, 8g fat (1g saturated fat), 15mg cholesterol, 186mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 7g protein.

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Average Rating:
  • meinerezepte
    Jul 5, 2011

    I doubled the recipe the first time I made it as an appetizer and it got rave reviews and requests for the recipe.

  • 60172
    Jun 5, 2011

    Best tuna I've ever made. Used Albacore from Costco, but will try Ahi next time.

  • williamsegraves
    Jun 2, 2011

    These were absolutely fantastic! We made a special ginger teriyaki mayo by mixing a ginger teriyaki marinating sauce with regular mayo. The flavors in this recipe are absolutely divine and we WILL ba making this again!