Any Sam’s Club or Costco lovers out there? I recently went to stock up on the usual necessities…and by “necessities” I mean mixed nuts, salsa, fruit and wine. Don’t judge! Those prices are too good not to snag a couple of bottles for the future. You never know when the need for wine and mixed nuts will strike. Anyways, while I was shopping I stumbled upon a gigantic bag of frozen tuna steaks. I typically go for salmon or tilapia, but that day I was feeling a little adventurous I guess you would say. So I grabbed a bag and left the store with my head held high, feeling excited and optimistic for what I could prepare with this endless supply of tuna.
The next day I took out a couple tuna steaks to begin to thaw. Believe me when I say, remembering to thaw the tuna is the hardest part of this recipe. I always forget to take things out of the freezer! It’s the worst when I come home to cook and realize I forgot to thaw the main ingredient…ugh. If you are lucky enough to remember to do so, then this recipe will be a breeze, haha.
Once the tuna has thawed, cut each steak into 1 inch chunks and place in a bowl. The cubes of tuna will soak up the bright flavors of ginger and rice vinegar in my delicious marinade before hitting the grill. The longer you are able to let them sit in the marinade, the better! These healthy skewers take just minutes to prep and cook. My kind of meal!
To create the marinade, combine 2 Tbsp toasted sesame oil, 2 Tbsp Rice Vinegar, 1 Tbsp Soy Sauce- reduced sodium, 1/2 tsp dried ginger, 1/2 tsp dried garlic, and a dash of ground black pepper. Pour the mixture over your tuna and place in a refrigerator until you are ready to begin cooking. Once the time comes to start cooking, skewer your tuna cubes, and place on a hot grill. Cook for approximately 1 minute on each side, or more depending on how well you like your tuna to be cooked. I prefer mine to be a little rare in the middle, but with a crispy outer layer. When your tuna is finished cooking, remove from grill, and top with additional soy sauce, wasabi, or your favorite Asian dipping sauce.
Skewers, Kabobs, Shish Kebabs, whatever you want to call them…they’re delicious! I like to serve these Grilled Tuna Skewers with brown rice and a light salad. It’s the perfect, balanced meal that comes together quickly and seamlessly.
- 2 tuna filets
- 2 Tbsp toasted sesame oil
- 2 Tbsp Rice Vinegar
- 1 Tbsp Soy Sauce- reduced sodium
- 1/2 tsp dried ginger
- 1/2 tsp dried garlic
- dash of ground black pepper
- Cut tuna steaks into 1 inch cubes and place in bowl.
- Add all remaining ingredients, cover, and let sit in refrigerator to marinate. The longer the better.
- When you are ready to cook, skewer the tuna cubes.
- Cook on grill for approximately 1 minute on each side, depending on how well cooked you would like the tuna to be.
- Remove from grill, drizzle with additional soy sauce, wasabi, or your favorite Asian dipping sauce.