Great for summer grilling whether it’s casual or fancy. These kabobs are sure to please for their flavor and ease in preparation.
1 3/4 to 2 pounds Yellowfin Tuna steaks, cut 1 1/4-inches thick
1 whole fresh pineapple, peeled and cored
1 large 1015 onion
* bamboo skewers
1 tsp. salt
1/4 cup sherry
1/4 cup soy sauce
2 tablespoon olive oil
2 Tbsp. lemon juice
1/4 teaspoon sesame oil
4 cloves garlic, crushed
1 teaspoon grated fresh ginger
Heat charcoal 30 minutes or gas grill 10 minutes with lid closed.
Cut tuna, pineapple and onion into 1 1/4-inch chunks.
Thread onto bamboo skewers. (To prevent burning, skewers may be soaked in water 30 minutes if time permits.)
Combine marinade ingredients in a shallow, non-metallic pan.
Reserve 1/4 cup of marinade for basting during cooking.
Marinate tuna kabobs 10 minutes.
Grill 4 inches above Medium heat about 8 minutes total.
Turn to brown all sides of kabobs.
Brush with marinade each turn.
Season lightly with salt and pepper while cooking.
Cook until tuna is Medium Rare in center. Do not overcook.
No Nutritional Information Available
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