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Yellowfin Tuna Kabobs

Yellowfin Tuna Kabobs
Serves: Yield : 6 servings


1 Tbl sesame seed oil
¼ cup vegetable oil
¼ cup soy sauce
2 Tbl orange juice
1 Tbl honey
1 Tbl dry ginger
1 Tbl minced garlic
2 lbs fish yellowfin tuna, cut into 3-4 thick steaks
1 cup wood chips, soaked in water for 1 hour
12 medium button mushrooms, cut in half
1 red onion, peeled and cut into 1½-inch squares
12 pineapples chunks
1 red bell pepper, cut into twelve 1-inch squares
2 Tbl olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper   


Mix together the sesame oil, vegetable oil, soy sauce, orange juice, honey, ginger, and garlic, and blend well.  Place the tuna and marinade into a large baggie.  Seal the gaggie and refrigerate for 1 hour. 

Prepare the smoker for indirect VERY LOW heat.  Place the marinated tuna as far from the heat as possible and place a small handful of chips on the coals.  Smoke the tuna 30-40 minutes, making sure the tuna does not cook.  Remove the tuna from the smoker and refrigerate 1 hour.

Once the tuna has chilled completely, cut the steaks into 1 ½ - 2-inch cubes.

Using 12 skewers, alternately skewer the tuna with the vegetables.  Each skewer should have 2 pieces of mushrooms, 2 pieces of onion, 1 pineapple chunk, and 1 bell pepper piece, along with the tuna.

Prepare the grill.  Brush the skewers with olive oil, and season with salt and pepper. Grill over direct high heat for 5-7 minutes, turning once.  Use the remaining marinade to brush the skewers while cooking.

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