Feeding the whole boat crew, one skewer at a time.
Ingredients:
1-½ lbs. tuna steaks, cut into 1-½-inch chunks
2 medium sweet red peppers, cut into 1-inch pieces
1 large sweet onion, cut into 1-inch pieces
Marinade/dressing:
¼ cup minced fresh cilantro
¼ cup sesame oil
3 tbsp lime juice
2 tbsp soy sauce
2 tbsp extra virgin olive oil
1 tbsp minced fresh ginger root
2 garlic cloves, minced
Salad:
1 package (5 oz) fresh baby spinach
1 medium sweet yellow pepper, cut into 1-inch pieces
8 cherry tomatoes, halved
Directions:
- Thread tuna chunks onto 4 metal or soaked wooden skewers. Thread pepper and onion pieces onto 4 more skewers. Place skewers in a 13×9-inch baking dish.
- Whisk together marinade ingredients. Reserve half of the 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.
- For salad, toss spinach, yellow pepper, and cherry tomatoes with reserved dressing. For each portion, serve a tuna kabob and vegetable kabob over salad.
