Tuna Skewers Recipe

Name: Tuna Skewers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons rice vinegar; 2 tablespoons gingerroot, grated (I used a bit less); 2 tablespoons peanut oil; 2 tablespoons sesame oil; 2 tablespoons honey; 1 tablespoon cilantro, chopped (I used a bit more); 1 serrano chili, seeded and minced; white pepper; 1 1/2 lbs tuna, 1 1/4-inch thick and cut into 1 inch cubes; cooking spray (Pam); 1 red bell pepper, cut into 1-inch squares; 1 onion, cut into 1 inch squares; 4 -6 skewers, 12-inch long (I used wooden but the original recipe recommends metal)

Servings: persons

3 tablespoons rice vinegar
2 tablespoons gingerroot, grated (I used a bit less)
2 tablespoons peanut oil
2 tablespoons sesame oil
2 tablespoons honey
1 tablespoon cilantro, chopped (I used a bit more)
1 serrano chili, seeded and minced
white pepper
1 1/2 lbs tuna, 1 1/4-inch thick and cut into 1 inch cubes
cooking spray (Pam)
1 red bell pepper, cut into 1-inch squares
1 onion, cut into 1 inch squares
4 -6 skewers, 12-inch long (I used wooden but the original recipe recommends metal)

1
In a bowl, whisk together first 8 ingredients (vingear - chile) and then season with the pepper. Transfer 3 tablespoons to a cup and reserve.
2
Add tuna to remaining marinade, tossing to coat and refrigerate for up to 45 minutes.
3
Prepare grill and spray grill reack with Pam.
4
Prepare skewers by alternating fish, pepper and onion squares on skewers.
5
Grill skewers to desired doneness - mine took about 10 mintes-- turning often.
6
Transfer to platter, drizzling reserved marinade over skewers and sprinkle with additional cilantro, if desired.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 3 tablespoons rice vinegar, 2 tablespoons gingerroot, grated (I used a bit less), 2 tablespoons peanut oil, 2 tablespoons sesame oil, and more.

Yes, Tuna Skewers 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.

Tuna Skewers

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