Tuna Teriyaki Kabobs
These tuna teriyaki kabobs combine lean tuna, vibrant vegetables, and a flavorful homemade teriyaki marinade into a healthy, delicious main course perfect for grilling or baking.
Ingredients
- 1-1/2 pounds tuna steaks cut into 1-1/2-inch chunks
- 2 medium sweet red peppers cut into 1-inch pieces
- 1 large sweet onion cut into 1-inch pieces
- 1/4 cup minced fresh cilantro
- 1/4 cup sesame oil
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced fresh gingerroot
- 2 cloves garlic minced
- 1 package (5 ounces) fresh baby spinach
- 1 medium sweet yellow pepper cut into 1-inch pieces
- 8 cherry tomatoes halved
Instructions
- Thread the tuna chunks onto four metal or soaked wooden skewers. On four additional skewers, alternate threading the red peppers, yellow pepper, and onion pieces. Place the skewers in a shallow 13x9-inch baking dish.
- In a medium bowl, whisk together the sesame oil, lime juice, soy sauce, olive oil, gingerroot, and garlic to create the marinade. Reserve half to use as salad dressing later, and pour the remaining half over the skewers. Cover and refrigerate for 30 minutes.
- Preheat a greased grill to medium heat. Grill the vegetable kabobs first, turning them occasionally until they are crisp-tender (about 10-12 minutes). Add the tuna kabobs to the grill and cook for 2-3 minutes per side until the tuna is just slightly pink in the center for medium-rare. Move the tuna off direct heat to avoid overcooking while vegetables finish.
- In a large mixing bowl, toss the spinach, cherry tomatoes, and reserved dressing. Serve the salad on plates, topped with one tuna kabob and one vegetable kabob for each portion.
Notes
Soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill. Store leftovers in an airtight container for up to 2 days.