GRILLED TUNA SKEWERS
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
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.
BANDERILLAS (TUNA SKEWERS)
SPANISH TAPAS RECIPE: Tapas on skewers are called banderillas in the south and pinchos in the north. This recipe is from a restaurant in the town of Torremolinos, Espana.
Provided by Member 610488
Categories Tuna
Time 36m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Soak 8 wooden skewers in cold water for one hour.
- Cut the raw tuna into 24 even-sized cubes. Remove the zest from the lemon and cut it into thin strips. Make sure you do not cut into the white pith.
- Mix the tuna cubes, lemon zest, lemon juice and olive oil. Allow to marinate while skewers are soaking.
- When ready to cook, thread each skewer with three pieces of tuna, two caper berries and one olive, alternating each ingredient. Put into a non-metallic dish and pour marinade over the skewers.
- Broil for 4 minutes on each side, cooking until done to your liking.
Nutrition Facts : Calories 58.9, Fat 3.1, SaturatedFat 0.6, Cholesterol 10.8, Sodium 11.5, Carbohydrate 1.6, Fiber 0.6, Sugar 0.1, Protein 6.8
TUNA SPIEDINI
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 1h12m
Yield 12 skewers, 6 servings
Number Of Ingredients 15
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.
TERIYAKI GINGER TUNA SKEWERS
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
TUNA KEBABS WITH GINGER-CHILE MARINADE
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
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.
BANDERILLAS
With fresh asparagus, tender shrimp, smoky ham and salty olives, these appetizers are bursting with a great blend of flavors!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 24
Number Of Ingredients 10
Steps:
- In 1-quart microwavable bowl, place asparagus and add water. Cover with plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High about 2 minutes or until asparagus is just tender and can be pierced with a fork; drain. Immediately rinse with cold water; drain.
- On each toothpick, skewer 1 shrimp, 1 asparagus piece, 1 ham piece and 1 olive.
- In small microwavable bowl, place 1 tablespoon of the oil and the garlic. Microwave uncovered on High 30 to 60 seconds or until garlic is softened. In food processor or blender, place parsley, cooked garlic in oil, pickle and remaining 3 tablespoons oil; cover and process about 1 minute or until mixture is smooth. Serve banderillas with sauce.
Nutrition Facts : Calories 40, Carbohydrate 0 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Appetizer, Sodium 140 mg, Sugar 0 g, TransFat 0 g
TUNA SKEWERS WITH MOROCCAN SPICES AND CHERMOULA
Deliciously flavored tuna with a fresh sauce reminiscent of chimichurri. This is awesome served over couscous.
Provided by Jostlori
Categories Tuna
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- If using wooden skewers, soak in water for 30 minutes so they don't burn.
- Place the tuna in a shallow non-metallic dish. In a small bowl, combine the oil, cumin and lemon rind and pour over the tuna. Toss to coat, then cover and marinate in the refrigerator for 10 minutes.
- Meanwhile, for the chermoula, place the coriander, cumin, paprika and cayenne pepper in a small frying pan and toast over medium heat for 30 seconds, or until fragrant. DO NOT BURN! Combine with the remaining chermoula ingredients and set aside.
- Thread the tuna onto the skewers. Lightly oil your indoor grill or your barbeque and cook the skewers for 1 minute on each side for rare, or 2 minutes for medium.
- Serve the skewers on a bed of couscous and drizzle with the chermoula.
TERIYAKI TUNA SKEWERS
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
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
TUNA BAKE WITH CHEESE SWIRLS
My family thinks this dish is a tasty alternative to regular tuna casserole. The proof is that there are never any leftovers.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- In a saucepan, saute onion and green pepper in butter. Blend in flour until smooth. Gradually stir in milk; bring to a boil over medium heat. Cook and stir 2 minutes. Remove from heat; stir in soup, tuna, lemon juice and salt. Pour into an ungreased 13x9-in. baking dish. , Preheat oven to 400°. For dough, combine biscuit mix and milk until blended. On a lightly floured surface, roll dough into a 12x9-in. rectangle. Sprinkle with cheese, pimientos and parsley. Roll up, jelly-roll style, starting with a long side. Cut into 1-in. slices; place over tuna mixture. Beat egg and water; brush over the swirls. , Bake, uncovered, 20-25 minutes or until top is lightly browned.
Nutrition Facts : Calories 394 calories, Fat 21g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 1267mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 1g fiber), Protein 20g protein.
TUNA TERIYAKI KABOBS
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
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
TUNA SKEWERS
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
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
More about "banderillas tuna skewers recipes"
GRILLED TUNA SKEWERS WITH SALSA VERDE - LAYLITA'S RECIPES
From laylita.com
4.8/5 (17)Category Appetizer, Main CourseCuisine International, Latin Fusion, SpanishTotal Time 15 mins
- To make the salsa verde combine all of the ingredients in a blender and mix until you obtain a smooth sauce. The salsa verde can be made ahead of time and refrigerated until ready to serve.
GRILLED TUNA KEBABS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (3)Total Time 1 hr 35 minsCuisine AmericanCalories 376 per serving
BANDERILLAS, SMALL BITES ON SMALL SKEWERS - INSPIRED …
From inspiredcuisine.ca
GRILLED TUNA KABOBS - STREETSMART KITCHEN
From streetsmartkitchen.com
BANDERILLAS RECIPE - SPANISH TAPAS - FINGER FOOD
From oprah.com
GRILLED TUNA SKEWERS RECIPE - EAT THIS NOT THAT
From eatthis.com
GRILLED TUNA SKEWERS - THE HEALTHY HOME COOK
From thehealthyhomecook.com
NO COOK BANDERILLAS SPANISH TAPA RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (10)Total Time 5 minsCategory AppetizerCalories 67 per serving
BANDERILLAS — THE MARKETPLACE
From themarketplaceonfirst.com
BANDERILLAS | CANADIAN LIVING
From canadianliving.com
BARILLA® PENNE MEATBALL PARTY SKEWER
From barilla.com
TUNA SKEWERS (BANDERILLAS OR PINCHOS) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
You'll also love