Juicy, tasty, healthy, and – best of all – quick, tuna steak kabobs don’t require an outdoor grill. Just stir together some olive oil, lime juice, and Dijon mustard for a tangy-spicy marinade and load up some kabob skewers for just a few minutes under the broiler.
Tuna steak kabobs, or use your favorite fish, is a fast go-to dinner for a busy weekday night.
Serve along side rice, pasta, or some butternut squash flavored with butter and brown sugar. (Tip: If you don’t have time to roast the squash simply halve a butternut squash, scoop out the seeds, cover in plastic and cook in the microwave for 8 minutes. By the time the kabobs are finished you can scoop out the tender squash and serve.)
Tuna steak kabobs
Serves 4
For the marinade:
2 tablespoons olive oil
Juice of 1 lime (about 2 tablespoons)
1 tablespoon Dijon mustard
For the kabobs:
1 lb. tuna steak cut into 1-inch cubes (or use halibut, scrod, swordfish, salmon, or scrod)
1/2 green pepper, cut into wedges
1/2 red pepper, cut into wedges
1/2 red onion, cut into quarters
4-8 cherry tomatoes
Whisk together the ingredients for the marinade. Pour over the tuna cubes in a nonreactive (glass) dish, cover, and refrigerate for 10 minutes. Turn to coat cubes and refrigerate for an additional 5-10 minutes. (Tip: If you are using bamboo skewers, soak these in water while the fish is marinading so they don’t burn in the oven!)
Preheat the boiler.
Assemble the kabobs by threading a cherry tomato, tuna cube, green pepper, red pepper, and onion layer. Repeat until the kabob is full, finishing with a cherry tomato. Brush the kabob with any remaining marinade and place on a foil covered baking pan under the broiler for about 3 minutes.
Turn the kabobs, brush with marinade, and broil an additional few minutes until the fish is no longer translucent and the vegetables are crisp-tender.
Serve immediately.
Related post: Stuffed spaghetti squash, Butternut squash on pasta, Quick beef stir fry
Not much better than lime juice and olive oil on just about anything. These look delicious.
Really tasty and filling!
That marinade sounds delicious! I’ll have to try it.
These look great and easy! Do you ever have trouble with the marinade burning under the broiler? I also like the squash pairing. I’m going to try making butternut squash myself for the first time very soon.
No, I haven’t experience burning the marinade — they are only under the broiler for a few minutes each side. Seems to come out OK each time! You’ll enjoy butternut squash — similar to sweet potatoes.