Best 13 Tuna And Tomato Kabobs Recipes

GINGER-TUNA KABOBS

Steps:

• Toss tuna with soy sauce and vinegar; refrigerate, covered, 30 minutes. , Drain tuna, discarding marinade; pat dry. Sprinkle tuna with sesame seeds and pepper. In a large skillet, sear tuna until browned and center is medium rare or slightly pink; remove from skillet., On each of 16 appetizer skewers, thread 1 ginger slice and 1 tuna cube. If desired, place on a watercress-lined patter. Serve with wasabi mayonnaise.

SPANISH TUNA STEAKS WITH SPICY TOMATO SAUCE

Steps:

• Finely mince 2 cloves of garlic, finely dice 1/2 onion and finely chop a handful of fresh parsley, grab 2 tuna steaks (I bought mine frozen and thawed them out), pat them dry with paper towels and season them with sea salt and freshly cracked black pepper on both sides
• Heat a nonstick fry pan with a medium-high heat and add 2 tbsp of extra virgin olive oil, after 2 minutes add the tuna steaks into the pan, push down on the tuna steaks with a spatula, this will give them that beautiful sear, cook for 90 seconds per side (the thickness of my steaks where 1/2 inch), after a total cooking time of 3 minutes transfer the tuna to a plate and cover with foil paper
• Using the same pan with the same heat add the diced onions and minced garlic and mix with the oil, after 1 minute add 1/2 tsp of sweet smoked paprika and 1/2 tsp of hot smoked paprika, quickly mix it all together and then add a 1/4 cup of white wine and mix, after 2 minutes add a 1/2 cup of tomato puree, season it all with seal salt, freshly cracked black pepper and 1 tbsp of the freshly chopped parsley, mix it all together until well combined and lower the fire to a LOW heat, after simmering for 3 minutes add the tuna steaks back into the pan and coat them with the spicy tomato sauce, after heating the tuna steaks for 2 minutes remove the pan from the heat and serve directly from the pan, garnish with freshly chopped parsley, enjoy!

TUNA AND TOMATO SAUCE

Steps:

• Cook 1 sliced shallot in 3 tablespoons olive oil in a large skillet over medium heat until softened, 4 minutes. Add 3 tablespoons capers; cook 1 minute. Add one 14-ounce can cherry tomatoes; cook, stirring, until the tomatoes burst, 5 minutes. Smash with a spatula, then stir in one 7-ounce can Italian oil-packed tuna, breaking it into chunks. Toss with 12 ounces cooked spaghetti and 3 tablespoons olive oil, adding up to 3/4 cup pasta-cooking water to loosen the sauce; season with salt and pepper.

TUNA SALAD IN TOMATO CUPS

Steps:

• In a small bowl, combine the first eight ingredients; chill. , Line two serving plates with lettuce. Cut tomatoes, but not all the way through, into six wedges; place on lettuce and separate wedges slightly. , Gently stir chow mein noodles into tuna salad; spoon into the center of each tomato.

TOMATOES AND TUNA SALAD

Steps:

• In a bowl, combine tuna, cheese, mayonnaise, celery, onion, pickle, pickle juice, salt, celery seed and pepper. Chill. Cut tomatoes, not quite through, into quarters; place on individual plates and spread apart. Spoon 1/2 cup salad into each. Garnish with bacon bits if desired.

QUICK TUNA-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell for each. Invert tomatoes onto paper towels to drain. , In a bowl, combine the mayonnaise, celery salt, dill and pepper. Stir in the tuna, celery and cashews if desired. Spoon into tomato shells.

FRIED CATFISH AND GREEN TOMATO KABOBS

Steps:

• Heat the oil in a tall, narrow stockpot to 350 degrees F.
• In a large mixing bowl, combine the chili sauce, soy sauce, Worcestershire sauce and hot sauce. Add the catfish cubes, tomatoes and onions and toss to coat.
• In a shallow, wide dish, combine the cornmeal and Cajun seasoning.
• To assemble the kabobs: First skewer through one end of a bacon slice and then a cube of catfish. Wrap the bacon around and then skewer a wedge of tomato. Wrap the bacon around again, skewer a wedge of onion and then wrap the bacon and skewer one last time. Repeat with the remaining skewers and ingredients.
• Roll the kabobs in the cornmeal mixture, drop in the oil in batches and cook until golden brown, about 3 minutes. Remove to a paper-towel-lined plate and repeat with the remaining skewers.
• Serve on the stick!

TUNA SPIEDINI

Steps:

• For the marinade: Mix together all the marinade ingredients in a medium bowl.
• For the skewers: Toss the cubed tuna in the marinade and let sit in the refrigerator for 30 minutes. Bring a medium pot of salted water to a boil over high heat. Add the green onions and cook until tender but still firm to the bite, about 1 to 2 minutes. Transfer the green onions to a medium bowl of ice water. When the green onions are cool, pat dry with paper towels. Trim the stalks and the root end off the fennel. Halve the fennel lengthwise then cut each half into 3 pieces. Cut each lemon into 6 pieces. Cut the red onion in half from stem to root end. Cut each half in half again lengthwise and cut each quarter into thirds. There should be 12 pieces of each vegetable.
• Preheat the oven to 400 degrees F.
• Remove the tuna and toss the vegetables in the marinade. Thread each skewer starting with a tomato. Then begin to thread the green onion starting with the tip of the white end. Add a piece of tuna. Keeping the ingredients near to the top of the skewer, ribbon the green onion around a piece of tuna and back through the skewer. Next add the red onion, and ribbon the green onion around again and onto the skewer. Next add another piece of tuna, and ribbon the green onion around again and onto the skewer. Next add a piece of fennel, and ribbon the green onion around for the final time. Top with a piece of lemon. Center the ingredients on the skewer.
• Place on a baking sheet. Sprinkle both sides with salt and freshly ground black pepper. Bake for 8 to 10 minutes. Serve warm.

TUNA KEBABS

Steps:

• Set 4 bamboo skewers to soak in warm water. Preheat the broiler or compression grill for 10 minutes.
• For the sauce: Heat oil in a small saucepan over medium high heat and fry the garlic and ginger for 2 minutes to release flavorful oils. Add 1/4 cup of the wine, tamari, brown sugar, and Shanghai Spice Mix. Remove from the heat and add the peanut butter, stirring until smooth. Set aside and keep warm.
• For the tuna kebabs: String 5 tuna pieces and 4 artichoke halves alternately on each bamboo skewer, starting and ending with tuna. Brush the kebabs with the sauce. Broil the kebabs for 3 minutes on each side or until the tuna is white throughout.
• Add the remaining wine to the rest of the sauce to thin it to a pouring consistency.
• Serve kebabs garnished with chopped cilantro or parsley on top.
• Note: To make Shanghai Ethmix:
• 7 tablespoons crushed red pepper flakes 2 3/4 teaspoons ground ginger 2 3/4 teaspoons ground anise
• Grind to a fine powder.

ROSEMARY- AND ORANGE-MARINATED TUNA KEBABS

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.

TUNA KABOBS

Steps:

• Preheat grill to medium high.
• Combine soy, vinegar, sesame oil and wasabi in a ziplock bag.
• Add tuna and marinate at room temperature for 10 minutes.
• Thread tuna on skewers and cook on an oiled grill 5-10 minutes or until browned outside and cooked to desired degree of doneness inside.

TUNA-STUFFED TOMATOES

Steps:

• Combine all ingredients except tomatoes.
• Use serrated knife to partially cut tomatoes into wedges, starting at top of each tomato and being careful to not cut through to bottom of tomato.
• Fill tomatoes with tuna mixture.

TUNA WITH TOMATO-BASIL SAUCE

Steps:

• Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion, celery, parsley and garlic. Sauté until onion is tender but not brown, about 10 minutes. Add tomatoes and bay leaf. Cover and cook until sauce thickens, stirring occasionally, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.) Discard bay leaf. Mix in torn basil. Season sauce to taste with salt and pepper.
• Sprinkle tuna with salt and pepper. Heat remaining 1 tablespoon oil in another heavy large skillet over medium-high heat. Add tuna and cook until golden and just opaque in center, about 3 minutes per side.
• Transfer tuna to platter. Spoon sauce over tuna. Garnish with basil sprigs.