Easy Teriyaki Tuna Kebabs Recipe: A Healthy Mediterranean Dinner by Sarah Amona


Easy Teriyaki Tuna Kebabs Recipe: A Healthy Mediterranean Dinner

Fresh tuna may not be the first fish you think of to cook for dinner, but just wait until you take a bite of this easy teriyaki tuna kebab recipe! Healthy tuna is marinated in a flavorful sauce that's also used as a salad dressing for a quick spinach salad to accompany it. So good.

The ahi tuna steaks are marinated in a combination of flavorful ingredients: fresh chopped cilantro, sesame oil, lime juice, soy sauce, olive oil, fresh ginger and garlic. The marinated fish is threaded onto skewers and grilled until the fish is cooked through. You could also baked these seafood kebabs if you don't have a grill, or cook them in a grill pan. 

Serve these teriyaki tuna kebabs with the spinach salad recipe below or whatever side dish you prefer. This is a healthy and delicious Mediterranean recipe for your dinner rotation. 

Cuisine: American/Mediterranean
Prep Time: 15 minutes plus 30 minutes to marinate
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 4

Ingredients

  • 4 ahi tuna steaks (10 ounces each), cut into 1 1/2-inch chunks
  • 1 cup sweet red pepper, cut into 1-inch pieces
  • 2 cups leeks, cut into 1-inch pieces

Marinade/Dressing

  • 1/4 cup minced fresh cilantro
  • 4 teaspoons sesame oil
  • 3 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 4 teaspoons extra virgin olive oil
  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced

Salad

  • 1 package (5 ounces) fresh baby spinach
  • 1 cup sweet yellow pepper, cut into 1-inch pieces
  • 1 cup cherry tomatoes, halved

Here's how to make it: 

  1. Thread tuna chunks onto four metal skewers or wooden skewers that have been soaked in water for at least 30 minutes. Thread pepper and leek pieces onto four more skewers. Place skewers in a 13x9-inch baking dish.
  2. Whisk together marinade ingredients. Reserve half of the mixture for salad dressing. Pour the remaining marinade over skewers. Refrigerate, covered, 30 minutes.
  3. Grill kebobs, covered, on a greased grill rack over medium heat, turning occasionally, until tuna is slightly pink in center for medium-rare, 2 to 3 minutes per side, and vegetables are crisp-tender, 10 to 12 minutes. Remove tuna kebobs from direct heat and keep warm while vegetables finish grilling.
  4. For the salad, toss spinach, yellow pepper and cherry tomatoes with reserved dressing. For each portion, serve a tuna kebob and vegetable kebob over the salad.

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Elisa Schmitz
My husband Dieter Schmitz and I have recently been eating more tuna steaks. We rediscovered how versatile and delicious they are. Thank you for the fun recipe to try with them, Sarah Amona !
bepositive
This looks amazing 😋
Tribe
Healthy and delicious...

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