Rosemary And Orange Marinated Tuna Kebabs Recipes

ROSEMARY- AND ORANGE-MARINATED TUNA KEBABS

Rosemary- and Orange-Marinated Tuna Kebabs image

Categories Low Fat Low Cal Low/No Sugar Wheat/Gluten-Free Orange Rosemary Tuna Summer Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 1/2 pounds tuna steaks, cut into sixteen 1- to 1 1/4-inch cubes
1 tablespoon olive oil
2 teaspoons minced garlic
1 3/4 teaspoons grated orange peel
1 1/2 teaspoons minced fresh rosemary
1 large orange, peel and pith removed, cut into 8 pieces
8 cherry tomatoes
8 8- to 10-inch wooden skewers, soaked in water 30 minutes

Steps:

Prepare barbecue (medium-high heat) or preheat broiler. Toss first 5 ingredients in bowl. Season with salt and pepper.
Thread 2 pieces of tuna alternately with 1 orange piece and 1 cherry tomato on each skewer. Rub any remaining seasonings from bowl over kebabs.
Grill or broil kebabs until tuna is just opaque in center, turning kebabs often, about 6 minutes total.

ROSEMARY MARINATED TUNA

Rosemary Marinated Tuna image

A simple grilled or broiled fish dish. If you want to minimize the olive taste of the oil, use light olive oil. If you prefer a richer dish, serve with hollandaise sauce instead of lemon wedges.

Provided by echo echo

Categories Tuna

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup olive oil
1 lemon, juice of
1 bay leaf
1/4-1/2 teaspoon salt (to taste)
pepper (to taste)
1/2 teaspoon dried rosemary or 1 teaspoon fresh rosemary leaf
6 tuna steaks (2 1/2-3 lbs)
lemon wedge

Steps:

Place fish in a single layer in a shallow pan.
Combine first 6 ingredients (olive oil through rosemary), pour over steaks and marinate in refrigerator 1 hour, turning once.
Broil or grill tuna steaks, 4-5 minutes per side, basting with marinade (minus the bay leaf, of course).
Serve hot with lemon wedges.

Nutrition Facts : Calories 161.4, Fat 18, SaturatedFat 2.5, Sodium 97.4, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2

TUNA KEBABS WITH GINGER-CHILE MARINADE

Tuna Kebabs with Ginger-Chile Marinade image

Why you'll make it: Because it's tuna done differently, and a spicy Asian take on kebabs.

Provided by Molly Stevens

Categories Fish Ginger Onion Marinate Dinner Tuna Hot Pepper Summer Grill/Barbecue Soy Sauce Bon Appétit Pescatarian Dairy Free Tree Nut Free Kosher

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

3 tablespoons unseasoned rice vinegar
2 tablespoons finely grated peeled fresh ginger
2 tablespoons peanut oil
2 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon chopped fresh cilantro
1 serrano chile, seeded, minced
Freshly ground white pepper
1 1/2 pounds 1 1/4 -inch-thick ahi tuna, cut into 1- to 1 1/4 -inch cubes
Nonstick vegetable oil spray
1 large red bell pepper, cut into 1-inch squares
1 large sweet onion (such as Maui or Vidalia), cut into 1-inch squares
6 (12-inch-long) metal skewers
Additional chopped fresh cilantro

Steps:

Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper. Transfer 3 tablespoons marinade to small bowl and reserve. Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.
Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers. Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare. Transfer to platter. Drizzle reserved marinade over; sprinkle with chopped cilantro.

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