Tuna Skewers with Orange and Rosemary on Bitter Gre

Name: Tuna Skewers with Orange and Rosemary on Bitter Greens Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds tuna steak, cubed; 2 tablespoons balsamic vinegar; 3 to 4 tablespoons fresh rosemary, finely chopped; Zest and juice of 1 large navel orange; 1 tablespoon grill seasoning, such as McCormicks Montreal Steak Seasoning; Extra-virgin olive oil (EVOO) for drizzling, plus 2 tablespoons for dressing; 2 heads radicchio, shredded; 2 heads Belgian endive, shredded; 1/2 red onion, very thinly sliced; 1 red bell pepper, halved, cored, seeded, and very thinly sliced; 2 tablespoons red wine vinegar; Salt and freshly ground black pepper

Servings: persons

2 pounds tuna steak, cubed
2 tablespoons balsamic vinegar
3 to 4 tablespoons fresh rosemary, finely chopped
Zest and juice of 1 large navel orange
1 tablespoon grill seasoning, such as McCormicks Montreal Steak Seasoning
Extra-virgin olive oil (EVOO) for drizzling, plus 2 tablespoons for dressing
2 heads radicchio, shredded
2 heads Belgian endive, shredded
1/2 red onion, very thinly sliced
1 red bell pepper, halved, cored, seeded, and very thinly sliced
2 tablespoons red wine vinegar
Salt and freshly ground black pepper

1
Preheat an outdoor grill, grill pan, or tabletop grill to high.
2
Pile the cubed tuna onto metal skewers.
3
Place them on a baking sheet or large shallow dish.
4
Rub the balsamic vinegar into the fish.
5
Combine the rosemary with the orange zest and grill seasoning.
6
Drizzle EVOO over the skewers, then liberally coat the kabobs with the spice and herb mix.
7
Cook the skewers a minute or so on each side, making quarter turns, for medium-rare fish; cook 2 minutes on each quarter turn for opaque, well-cooked fish.
8
While the fish cooks, mix the slaw by combining the shredded radicchio and endive with the onion and bell pepper.
9
Juice the orange over the salad, then add the vinegar, followed by 2 tablespoons EVOO.
10
Toss and season the slaw with salt and pepper.
11
Remove the fish from the skewers and serve on top of the bitter greens slaw.

738

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 12 ingredients. The key ingredients include: 2 pounds tuna steak, cubed, 2 tablespoons balsamic vinegar, 3 to 4 tablespoons fresh rosemary, finely chopped, Zest and juice of 1 large navel orange, and more.

Yes, Tuna Skewers with Orange and Rosemary on Bitter Greens Slaw 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 Skewers with Orange and Rosemary on Bitter Greens Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions