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.
PEPPERED TUNA SKEWERS WITH WASABI MAYONNAISE
Categories Appetizer Marinate Quick & Easy Mayonnaise Wasabi Tuna Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 28
Number Of Ingredients 10
Steps:
- Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in small bowl to blend. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep refrigerated.)
- Combine tuna and soy sauce in medium bowl; toss to coat. Marinate tuna 30 minutes at room temperature, stirring occasionally.
- Meanwhile, thread 1 ginger slice onto each skewer 2 inches from tip.
- Line platter with watercress. Place bowl of wasabi mayonnaise on platter. Drain tuna; pat dry. Return to medium bowl. Sprinkle with pepper; toss to coat. Heat oil in large skillet over medium-high heat. Add tuna and sear until browned on all sides but still pink inside, about 2 minutes total. Thread 1 tuna cube onto each prepared skewer next to ginger. Arrange skewers on platter and serve.
- *Available at Japanese markets and specialty foods stores and in the Asian foods section of some supermarkets.
GRILLED TUNA KEBABS
Provided by Molly O'Neill
Categories dinner, main course
Time 2h
Yield Four servings
Number Of Ingredients 11
Steps:
- Sprinkle 1 teaspoon salt over the eggplant cubes and place on paper towels. Let stand for 1 hour. Rinse and drain. Heat 2 teaspoons of the olive oil in a large nonstick skillet. Add the eggplant and saute until half cooked, about 4 minutes. Using 8 metal or bamboo skewers that have been soaked in water, skewer the tuna, peppers, onion and eggplant pieces, alternating colors and dividing the ingredients evenly among the skewers.
- Combine the remaining 2 tablespoons olive oil, lemon juice, basil and salt and pepper to taste in a shallow dish. Place the skewers in the dish and turn to coat in the marinade. Cover with plastic wrap and refrigerate for 30 minutes, turning from time to time.
- Preheat a grill or broiler. Remove the skewers from the marinade and grill until tuna begins to char on the outside but is still pink in the center, about 2 minutes per side (about 8 minutes total).
- Heat a medium-size skillet over medium-high heat. Add the spinach and cook until just wilted. Divide among 4 plates. Spoon the hot rice beside the spinach and top both with 2 skewers per plate. Serve immediately.
Nutrition Facts : @context http, Calories 484, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 9 grams, Fiber 20 grams, Protein 38 grams, SaturatedFat 1 gram, Sodium 694 milligrams, Sugar 22 grams, TransFat 0 grams
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
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.
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.
TUNA KEBABS
Steps:
- Set 4 bamboo skewers to soak in warm water. Preheat the broiler or compression grill for 10 minutes.
- For the sauce: Heat oil in a small saucepan over medium high heat and fry the garlic and ginger for 2 minutes to release flavorful oils. Add 1/4 cup of the wine, tamari, brown sugar, and Shanghai Spice Mix. Remove from the heat and add the peanut butter, stirring until smooth. Set aside and keep warm.
- For the tuna kebabs: String 5 tuna pieces and 4 artichoke halves alternately on each bamboo skewer, starting and ending with tuna. Brush the kebabs with the sauce. Broil the kebabs for 3 minutes on each side or until the tuna is white throughout.
- Add the remaining wine to the rest of the sauce to thin it to a pouring consistency.
- Serve kebabs garnished with chopped cilantro or parsley on top.
- Note: To make Shanghai Ethmix:
- 7 tablespoons crushed red pepper flakes 2 3/4 teaspoons ground ginger 2 3/4 teaspoons ground anise
- Grind to a fine powder.
PEPPERED TUNA KABOBS
When we barbecue, we like to wow our guests, so dogs and burgers are out! We make tuna skewers topped with salsa-the perfect easy recipe. My five kids like to help me put them together. -Jennifer Ingersoll, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- For salsa, in a small bowl, combine the first five ingredients; set aside., Rub tuna with pepper. On four metal or soaked wooden skewers, alternately thread red peppers, tuna and mango., Place skewers on greased grill rack. Cook, covered, over medium heat, turning occasionally, until tuna is slightly pink in center (medium-rare) and peppers are tender, 10-12 minutes. Serve with salsa.
Nutrition Facts : Calories 205 calories, Fat 2g fat (0 saturated fat), Cholesterol 51mg cholesterol, Sodium 50mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
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
SEARED TUNA KEBABS
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 8
Steps:
- Prepare grill.
- Cut fennel into 1-inch-thick wedges and halve crosswise into 1-inch pieces. In a medium saucepan of boiling salted water blanch fennel 2 1/2 minutes. In a colander drain fennel and refresh under cold water.
- In a bowl stir together oil, garlic, gingerroot, lime juice, and thyme. Add fennel, cucumber, and tuna, tossing to coat, and let stand, covered, at room temperature 15 minutes.
- Thread fennel, cucumber, and tuna onto two 10-inch metal skewers and grill kebabs on an oiled rack set 5 to 6 inches over glowing coals, turning them, until tuna is cooked through, about 12 minutes.
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 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.
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
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 kabobs.
Number Of Ingredients 9
Steps:
- 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 1 ginger slice and 1 tuna cube. If desired, place on a watercress-lined patter. Serve with wasabi mayonnaise.
Nutrition Facts : Calories 100 calories, Fat 8g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 186mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein.
TUNA KABOBS
Make and share this Tuna Kabobs recipe from Food.com.
Provided by Lorac
Categories Tuna
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill to medium high.
- Combine soy, vinegar, sesame oil and wasabi in a ziplock bag.
- Add tuna and marinate at room temperature for 10 minutes.
- Thread tuna on skewers and cook on an oiled grill 5-10 minutes or until browned outside and cooked to desired degree of doneness inside.
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
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