Tuna Teriyaki Kabobs Recipe

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Tuna Teriyaki Kabobs Recipe
Tuna Teriyaki Kabobs Recipe photo by Taste of Home
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Tuna Teriyaki Kabobs Recipe

Read Reviews
4 2 2
Publisher Photo
I love to BBQ 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
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + marinating Grill: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + marinating Grill: 15 min.

Ingredients

  • 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

Directions

Thread tuna chunks onto four metal or soaked wooden skewers. Thread pepper and onion pieces onto four 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. Yield: 8 kabobs.
Originally published as Tuna Teriyaki Kabobs in Taste of Home April/May 2017

Nutritional Facts

2 kabobs: 389 calories, 16g fat (2g saturated fat), 66mg cholesterol, 444mg sodium, 15g carbohydrate (9g sugars, 4g fiber), 45g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 2 fat.

  • 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
  1. Thread tuna chunks onto four metal or soaked wooden skewers. Thread pepper and onion pieces onto four more skewers. Place skewers in a 13x9-in. baking dish.
  2. Whisk together marinade ingredients. Reserve half of mixture for salad dressing. Pour remaining marinade over skewers; refrigerate, covered, 30 minutes.
  3. 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.
  4. For salad, toss spinach, yellow pepper and cherry tomatoes with reserved dressing. For each portion, serve a tuna kabob and vegetable kabob over salad. Yield: 8 kabobs.
Originally published as Tuna Teriyaki Kabobs in Taste of Home April/May 2017

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Reviews forTuna Teriyaki Kabobs

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MY REVIEW
kimspacc User ID: 1340117 270244
Reviewed Aug. 1, 2017

"I found the sesame oil to be overpowering, as least for my tastes."

MY REVIEW
[email protected] User ID: 6993142 264543
Reviewed Apr. 10, 2017

"Marvelous! And not the same-old dinner offering--yet no new cooking techniques to learn or new foods to try. Husband loved it! Great color, great presentation, and very nutritious. With 3 men to feed in the family, I added to the food amount and would not have had enough marinade for the salad; therefore, I bought some Sesame Asian dressing and added some Siriacha and dressed the salad with that--also wonderful. I also eliminated the cilantro from the marinade since hubby doesn't get into that flavor--marinade was still good for the tuna."

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