Tuna Satay Skewers Recipes

TUNA TERIYAKI KABOBS

Steps:

• Thread tuna chunks onto 4 metal or soaked wooden skewers. Thread pepper and onion pieces onto 4 more skewers. Place skewers in a 13x9-in. baking dish., Whisk together marinade ingredients. Reserve half of mixture for salad dressing. Pour remaining marinade over skewers; refrigerate, covered, 30 minutes., Grill kabobs, covered, on a greased grill rack over medium heat, turning occasionally, until tuna is slightly pink in center for medium-rare (2-3 minutes per side) and vegetables are crisp-tender (10-12 minutes). Remove tuna kabobs from direct heat and keep warm while vegetables finish grilling., For salad, toss spinach, yellow pepper and cherry tomatoes with reserved dressing. For each portion, serve a tuna kabob and vegetable kabob over salad.

GRILLED TUNA SKEWERS

Steps:

• Heat a grill pan over medium heat or preheat a charcoal or gas grill to medium. (If you're using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Toss tuna with 1 tablespoon oil. Thread tuna onto 4 skewers.
• Combine cilantro, lime juice, and 1/4 cup oil. Season with salt and pepper. Reserve 3 tablespoons.
• Brush pan or grill grate with remaining tablespoon oil. Grill tuna, turning skewers and brushing tuna occasionally with lime sauce, to desired doneness, about 2 minutes per side for rare. Transfer skewers to a serving plate, and brush with reserved lime sauce. Serve immediately.

CHICKEN SATAY SKEWERS RECIPE BY TASTY

Steps:

• In a food processor, blend the peanut butter, coconut milk, spring onions, garlic, ginger, chilies, curry powder, cumin, turmeric, salt, soy sauce, and lime juice into a smooth paste; this should make about 2 cups. Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.
• Preheat the oven to 425˚F (220˚C). Line a baking tray with parchment paper.
• Skewer the marinated chicken onto bamboo skewers, then arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended. Bake the chicken skewers for 15-20 minutes, until slightly dark brown on the edges and cooked through.
• With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2-3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick and very aromatic, 5-10 minutes.
• Serve the chicken skewers with the sauce on the side.
• Enjoy!

TERIYAKI GINGER TUNA SKEWERS

Steps:

• Soak bamboo skewers in water for 30 minutes to 1 hour. (This will keep them from burning later). Mix all marinade ingredients together in a bowl. Submerge tuna cubes in marinade, cover, and refrigerate for at least 30 minutes.
• Preheat a grill or grill pan to high.
• Remove tuna from marinade and skewers from water, and thread tuna onto skewers. Place skewers on the edges of the grill with the longest part of the stick hanging off the edge away from the fire. Stay close by and turn the sticks by hand to keep from burning. Brochettes are done in just 3 to 4 minutes.
• Sprinkle with sesame seeds before serving.

SATAY AUBERGINE SKEWERS

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Tip the aubergine batons into a roasting tin and toss with the sesame oil and soy, then spread out in a single layer. Roast for 20 mins until soft.
• Meanwhile, make the satay sauce. Heat the coconut cream and peanut butter together in a saucepan over a medium heat. Add the garlic and ginger and bubble for 5 mins until thickened. Season with a splash of soy sauce and the lime juice to taste. Set aside. You will make more sauce than you need. The satay sauce will keep, covered and chilled, for up to three days. Reheat until piping hot.
• Skewer the cooked aubergine on cocktail sticks and arrange on a serving platter. Drizzle over the satay sauce and scatter with chilli flakes and coriander. Alternatively, serve the sauce on the side for dipping.

TERIYAKI TUNA SKEWERS

Steps:

• Make a teriyaki sauce by mixing the soy sauce, mirin and sugar in a shallow dish. Put the tuna steaks in the dish, turn over a few times so they're coated with the sauce, then leave in the fridge to marinate for at least 1 hr and up to 2 hrs.
• To cook, heat a large frying pan. Take the tuna steaks out of the marinade and pat dry, then rub all over with the oil. Fry the tuna for 2 mins on each side, so they are still pink in the middle. Remove from the pan, then pour in the marinade and 2-3 tbsp water. Bring to the boil and cook for a few mins to heat through. Strain through a sieve into a small dipping bowl.
• To serve, slice the cooked tuna, mango and spring onion into bite-size pieces. Thread onto wooden skewers, then serve warm or cold with the dipping sauce.