Tuna and Squid Kebabs with Polenta Recipe

Name: Tuna and Squid Kebabs with Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 g tuna steaks; 150 g squid, hoods; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; ⅓ cup lemon juice; ½ cup fresh basil; ½ teaspoon garlic salt; 2 cups water; ⅔ cup polenta; ⅓ cup grated parmesan cheese; 20 g butter; 1 tablespoon olive oil; 1 onion, sliced; 1 clove garlic, crushed; 1 (410 g) can tomatoes; 1 tablespoon basil, fresh and shredded

Servings: persons

350 g tuna steaks
150 g squid, hoods
2 tablespoons olive oil
1 tablespoon balsamic vinegar
⅓ cup lemon juice
½ cup fresh basil
½ teaspoon garlic salt
2 cups water
⅔ cup polenta
⅓ cup grated parmesan cheese
20 g butter
1 tablespoon olive oil
1 onion, sliced
1 clove garlic, crushed
1 (410 g) can tomatoes
1 tablespoon basil, fresh and shredded

1
Cut tuna into 3 cm cubes and squid hoods into 3 cm strips.
2
Combine the marinade ingredients, add the tuna and squid, mix well and marinade for at least 3 hours if not overnight.
3
Drain the seafood, reserve the marinade.
4
Thread the seafood onto 4 skewers.
5
Grill kebabs until tender, occasionally brushing with the reserved marinade.
6
Serve kebabs with polenta and tomato sauce.
7
A green salad with garlic dressing goes well with this.
8
Polenta: Grease a 8 cm x 26 cm cake tin.
9
Boil the water, add the polenta and still until it thickens.
10
Remove from heat and stir in the butter and cheese.
11
Spread into the prepared pan and bake uncovered in a hot oven for about 10 minutes or until heated through.
12
Cut into desired shapes.
13
TOMATO SAUCE: Heat oil in pan, add onion and garlic, cook, stirring until onion is soft.
14
Add undrained tomatoes and simmer for about 10 minutes or until slightly thickened.
15
Stir in the basil.

439

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 16 ingredients. The key ingredients include: 350 g tuna steaks, 150 g squid, hoods, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and more.

Yes, Tuna and Squid Kebabs with Polenta 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!

Tuna and Squid Kebabs with Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions