Name: Tuna Teriyaki Kabobs
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 1-1/2 pounds tuna steaks, cut into 1-1/2-in. chunks -; 2 medium sweet red peppers, cut into 1-in. pieces -; 1 large sweet onion, cut into 1-in. pieces -; MARINADE/DRESSING: -; 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 garlic cloves, minced -; Salad: -; 1 package (5 ounces) fresh baby spinach -; 1 medium sweet yellow pepper, cut into 1-in. pieces -; 8 cherry tomatoes, halved -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Tuna Teriyaki Kabobs

1. 1-1/2 pounds tuna steaks, cut into 1-1/2-in. chunks -

2. 2 medium sweet red peppers, cut into 1-in. pieces -

3. 1 large sweet onion, cut into 1-in. pieces -

4. MARINADE/DRESSING: -

5. 1/4 cup minced fresh cilantro -

6. 1/4 cup sesame oil -

7. 3 tablespoons lime juice -

8. 2 tablespoons soy sauce -

9. 2 tablespoons extra virgin olive oil -

10. 1 tablespoon minced fresh gingerroot -

11. 2 garlic cloves, minced -

12. Salad: -

13. 1 package (5 ounces) fresh baby spinach -

14. 1 medium sweet yellow pepper, cut into 1-in. pieces -

15. 8 cherry tomatoes, halved -

How to cook deliciously - Tuna Teriyaki Kabobs

1. Stage

Thread tuna chunks onto 4 metal or soaked wooden skewers. Thread pepper and onion pieces onto 4 more skewers. Place skewers in a 13x9-in. baking dish.

2. Stage

Whisk together marinade ingredients. Reserve half of mixture for salad dressing. Pour remaining marinade over skewers; refrigerate, covered, 30 minutes.

3. Stage

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.

4. Stage

For salad, toss spinach, yellow pepper and cherry tomatoes with reserved dressing. For each portion, serve a tuna kabob and vegetable kabob over salad.