Tuna Teriyaki Kabobs
By cindygwest
Ingredients
- 4 tuna steaks (6 oz each), cut into 1-inch pieces
- 2 medium sweet red peppers, cut into 1-inch pieces
- 1 large sweet onion, cut into 1-inch pieces
- Marinade/Dressing
- 1/4 cup minced fresh cilantro
- 1/4 cup sesame oil
- 3 T. lime juice
- 2 T. soy sauce
- 2 T. olive oil
- 1 T. minced fresh ginger root
- 2 garlic cloves, minced
- Salad
- 1 package fresh spinach
- 1 medium sweet yellow pepper, cut into 1-inch pieces
- 8 cherry tomatoes, halved
Details
Servings 4
Preparation time 25mins
Cooking time 40mins
Adapted from tasteofhome.com
Preparation
Step 1
Thread tuna chunks onto four metal or soaked wooden skewers. Thread sweet red peppers and onion onto four skewers. Place skewers in a 13 x 9 - inch baking dish.
Whisk together marinade ingredients. Reserve half of mixture for salad dressing. Pour remaining marinade over skewers; refrigerate, covered, 30 minutes.
Grill kabobs, covered, on a greased grill rack over medium heat, turning occasionally, until tuna is slightly pink in center for medium-rare(2 -3 minutes per side) and vegetables are crisp-tender (10 - 12 minutes. Remove tuna kabobs from direct heat and keep warm while vegetables finish grilling.
Toss salad ingredients with dressing. For each portion serve a tuna kabob and vegetable kabob over salad.
You'll also love
- Pressure Cooker Pulled Pork 4.5/5 (2 Votes)
- Breakfast Potatoes & Ham Skillet 4.4/5 (10 Votes)
- Shrimp & Avocado Taco Salad 4.4/5 (10 Votes)
- Roasted Rainbow Trout 4.5/5 (2 Votes)
- Smoked Tuna Dip 4.3/5 (3 Votes)
Review this recipe