Ginger-Tuna Kabobs

Total Time

Prep: 25 min. + marinating Cook: 5 min.


16 kabobs

Updated: Sep. 24, 2022
I find myself making this recipe again and again. It's a hit at parties and potlucks. —Mary Beth Harris-Murphree, Tyler, Texas
Ginger-Tuna Kabobs Recipe photo by Taste of Home


  • 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


  1. Toss tuna with soy sauce and vinegar; refrigerate, covered, 30 minutes.
  2. 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.
  3. 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

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.