5.19.2016

Grilled Sesame-Ginger Tuna Kabobs

 
 
Fresh tuna kabobs grilled with heirloom orange cherry tomatoes, toasted sesame ginger seasonings and topped with lemon zest and olive oil are perfect for a light summer meal. These kabobs can be grilled to perfection in a matter of seconds!
I made these Sesame-Ginger Tuna Kabobs into bite-size pieces so they can grill up quickly. They are very easy to make and without any fuss.

I love the combination of flavors. The lemon citrus with ginger seasonings gives a refreshing flavor to the tuna, while the sweet tomatoes in between, not only makes a pretty and colorful kabob, but also compliments the tuna so nicely, giving it a fresh clean taste. So delicious, the whole family with love these kabobs.


I made these kabobs to be grilled outside, but then it started to rain, so I had to grill them inside on my stove cast iron pan and they grilled perfectly anyway. Wow, my husband, who is a meat and potato man said it was the best tasting tuna kabob he has ever had!

I served the kabobs with our zucchini lasagna as our side dish along with a green salad. It was a perfect dinner for a warm and rainy evening.

Thank goodness the rain finally stopped.  ...More sunshine please!


These tuba kabobs turned out so well, we look forward to making them again, for sure! 
Have a great day everyone.  Enjoy!



Grilled Sesame Ginger Tuna Kabobs
  • 1 tuna steak (about 3/4 pound)-cubed, cut into 1 inch pieces
  • 10 heirloom orange grape tomatoes-sliced in halves
  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. Toasted Sesame Ginger Seasoning, (I used Victoria Taylors)
  • 1 Tbsp. lemon zest
  • 1/2 lemon juiced
  • 8 inch bamboo skewers
  • olive oil cooking spray

Begin to thread pieces of tuna and tomatoes onto single skewers, starting with the tuna and finishing with a tomato at the top.  About 3 pieces of each per skewer.  If you want to add more, you will need to thread on pairs of skewers in order to support the weight, and to make them easy for you to turn while grilling.


Transfer kabobs to a platter.  Lightly scatter and press the sesame ginger seasoning on all sides of the tuna to coat the fish.  Drizzle olive oil and scatter lemon zest over them.  Cover with plastic wrap and refrigerate for about 2 hours or more. 

A few minutes before you grill the tuna kabobs, remove from the refrigerator and squeeze lemon juice over them.  Heat grill for a few minutes. Spray grill with cooking oil.

Place tuna kabobs on grill and grill the fish, turning,  until tuna turns to a pale grey color, about 1 to 2 minutes per side for medium rare.  Remove and serve.

Yields: 7 to 8 kabobs
 
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11 comments:

  1. Hmmmmm - my mouth is watering! the tuna looks perfectly cooked and I love the flavorings
    Mary x

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  2. Thanks for stopping by my blog, and giving me the chance to find yours! Your kabobs look delicious.

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  3. somehow i never think to add fish to kabobs but what a great idea! Love these Asian flavors!

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  4. Thanks Joanne! We do to,you probably know my favorite restaurant in NY it's called Houston's and they have this Sashimi Tuna Salad on the menu that I order every time. Well, those Asian flavors are what inspired me to make this tuna kabob. Enjoy!

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  5. I agree with Mary - the tuna looks perfect. The flavor combination and easy preparation sold me on this one! Have a lovely week ladies :)

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  6. These look amazing and I love the color combination. I wish I was better at cooking with seafood. It really intimidates me and that's why you will only see 2 seafood recipes on my blog ;) xoxo, Jackie

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    1. Hey Jackie, you have to keep trying, come on - we are foodies and we girls like a challenge once in a while, so I encourage you to keep trying!! You 'll see they will come easy! Hope you had a wonderful day today!

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  7. Tuna is always a fave at my house! Can't go wrong!

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  8. I love kebabs, mostly with chicken and fish. I've done swordfish before and tuna is now on my MUST GRILL list! So healthy!
    Hugs,
    Roz

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  9. A beautiful, light and summery dish! I love tuna but don't think of it often enough.

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