Tuna Kebabs with Ginger-Chile Marinade Recipe

Name: Tuna Kebabs with Ginger-Chile Marinade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unseasoned rice vinegar; 2 tablespoons finely grated peeled fresh ginger; 2 tablespoons peanut oil; 2 tablespoons Asian sesame oil; 2 tablespoons soy sauce; 2 tablespoons honey; 1 tablespoon chopped fresh cilantro; 1 serrano chile, seeded, minced; Freshly ground white pepper; 1 1/2 pounds 1 1/4 -inch-thick ahi tuna, cut into 1- to 1 1/4 -inch cubes; Nonstick vegetable oil spray; 1 large red bell pepper, cut into 1-inch squares; 1 large sweet onion (such as Maui or Vidalia), cut into 1-inch squares; 6 (12-inch-long) metal skewers; Additional chopped fresh cilantro

Servings: persons

3 tablespoons unseasoned rice vinegar
2 tablespoons finely grated peeled fresh ginger
2 tablespoons peanut oil
2 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon chopped fresh cilantro
1 serrano chile, seeded, minced
Freshly ground white pepper
1 1/2 pounds 1 1/4 -inch-thick ahi tuna, cut into 1- to 1 1/4 -inch cubes
Nonstick vegetable oil spray
1 large red bell pepper, cut into 1-inch squares
1 large sweet onion (such as Maui or Vidalia), cut into 1-inch squares
6 (12-inch-long) metal skewers
Additional chopped fresh cilantro

1
Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper.
2
Transfer 3 tablespoons marinade to small bowl and reserve.
3
Add tuna to remaining marinade in medium bowl and toss to coat.
4
Refrigerate at least 30 minutes and up to 45 minutes.
5
Spray grill rack with nonstick spray.
6
Prepare barbecue (medium-high heat).
7
Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers.
8
Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare.
9
Transfer to platter.
10
Drizzle reserved marinade over; sprinkle with chopped cilantro.

360

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 15 ingredients. The key ingredients include: 3 tablespoons unseasoned rice vinegar, 2 tablespoons finely grated peeled fresh ginger, 2 tablespoons peanut oil, 2 tablespoons Asian sesame oil, and more.

Yes, Tuna Kebabs with Ginger-Chile Marinade 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 Kebabs with Ginger-Chile Marinade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions