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Ginger Tuna Kabobs

Cut 12 ounces tuna into 1-inch cubes. Place in a large plastic bag. Add 3 tbsp reduced-sodium soy sauce, 3 tbsp water, 1 tbsp snipped green onion tops or snipped fresh chives, and 2 tsp grated fresh ginger. Seal bag and turn gently to coat cubes. Let stand at room temperature for 20 minutes. Drain, reserving marinade. Thread tuna, 1/2 med pineapple, cored and cut into 1-inch cubes, 1 med red or green sweet pepper, cubed, and 6 green onions, cut into 2-inch pieces onto skewers. Grill kabobs, uncovered, directly over medium coals for 6 to 9 minutes or until tuna just flakes easily with a fork, turning once. Meanwhile, bring reserved marinade to boiling; strain. Discard any solids. Stir 1/4 cup honey into hot marinade. Brush tuna, fruit, and vegetables generously with honey-soy mixture just before serving. Makes 4 servings

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