Grilled Tuna Kebabs Recipe

Name: Grilled Tuna Kebabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon salt, plus more to taste; 4 4-inch eggplants, trimmed and cut into 1-inch cubes; 2 tablespoons, plus 2 teaspoons, olive oil; 1 pound tuna, cut into 1-inch cubes; 1 each red, yellow and green bell peppers, stemmed, seeded, deribbed and cut into 1-inch squares; 1 medium red onion, peeled and cut into 1-inch squares; 4 tablespoons fresh lemon juice; 2 cups basil, coarsely chopped; Freshly ground pepper to taste; 8 cups stemmed spinach, washed but not dried; 2 cups cooked white rice

Servings: persons

1 teaspoon salt, plus more to taste
4 4-inch eggplants, trimmed and cut into 1-inch cubes
2 tablespoons, plus 2 teaspoons, olive oil
1 pound tuna, cut into 1-inch cubes
1 each red, yellow and green bell peppers, stemmed, seeded, deribbed and cut into 1-inch squares
1 medium red onion, peeled and cut into 1-inch squares
4 tablespoons fresh lemon juice
2 cups basil, coarsely chopped
Freshly ground pepper to taste
8 cups stemmed spinach, washed but not dried
2 cups cooked white rice

1
Sprinkle 1 teaspoon salt over the eggplant cubes and place on paper towels.
2
Let stand for 1 hour.
3
Rinse and drain.
4
Heat 2 teaspoons of the olive oil in a large nonstick skillet.
5
Add the eggplant and saute until half cooked, about 4 minutes.
6
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.
7
Combine the remaining 2 tablespoons olive oil, lemon juice, basil and salt and pepper to taste in a shallow dish.
8
Place the skewers in the dish and turn to coat in the marinade.
9
Cover with plastic wrap and refrigerate for 30 minutes, turning from time to time.
10
Preheat a grill or broiler.
11
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).
12
Heat a medium-size skillet over medium-high heat.
13
Add the spinach and cook until just wilted.
14
Divide among 4 plates.
15
Spoon the hot rice beside the spinach and top both with 2 skewers per plate.
16
Serve immediately.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 teaspoon salt, plus more to taste, 4 4-inch eggplants, trimmed and cut into 1-inch cubes, 2 tablespoons, plus 2 teaspoons, olive oil, 1 pound tuna, cut into 1-inch cubes, and more.

Yes, Grilled Tuna Kebabs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Tuna Kebabs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions