Grilled Tuna Skewers with Peaches, Pineapple, & Onions
For a few hours before grilling, chunks of fresh tuna sit in a bright and sweet marinade infused with aromatics. The tuna is then grilled over charcoal on skewers with thick slices of peaches, chunks of pineapple, red onions, and red bell peppers.
Ingredients
For the Marinade:
2Tbsplime juice
2Tbspsoy sauce
1 Tbspoyster sauce
2Tbspvegetable oil
2Tbsphoney
1 habanero or jalapeno pepper, finely minced
2clovesgarlic, finely minced
1Tbspginger,finely minced
1tspkosher salt
1scallion, finely sliced
3Tbsp fresh cilantro, finely minced
For the Skewer Components:
20ozfresh tuna,cut into relatively uniform 1.5” cubes
3 fresh peaches,pitted and cut into large slices
1fresh pineapple,cut into 1.5” cubes
1large red onion, cut into large 1.5” chunks
16ozcherry tomatoes,left whole
1 red bell pepper,cut into 1.5” squares
16 wooden skewers
1-2 limes, cut into wedges, for serving
Instructions
Combine all the ingredients for the marinade in a bowl.
Mix tuna cubes gently with marinade and place in a plastic bag to marinate in the fridge for roughly 4 hours.
Allow wooden skewers to sit completely submerged under cold water for at least 2 hours prior to skewer assembly and grilling.
You may need to weigh the skewers down to keep them submerged under water.
When you are ready to assemble your skewers, coat all vegetables lightly with a tiny bit of vegetable oil and season vegetables with salt.
Assemble skewers by alternating between the tuna, peaches, pineapple, red onion, cherry tomatoes, and red pepper.
Preheat grill to 500F.
Quickly grill skewers until the tuna pieces are warm in the center but not cooked all the way through.
The inside of the tuna on the skewers should still be pink in the middle when you take them off the grill.
Serve hot, with freshly-squeezed lime.
Notes
You can omit or add whatever marinade & skewer components you prefer here. If you are looking for a vegetarian option in place of the tuna, try this marinade and recipe with extra firm tofu.