Hostess With The Mostess

Yellowfin Tuna Kabobs


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.