Grilled Ginger-Lime Tuna Steaks with Rainbow Veggie Skewers

Preparation Time: 20 min | Cook Time: 1 hr 15 min

Calories: 217 kcal | Fat: 5g | Servings: 7

 

Ingredients:

 

Tuna Steaks:

1½ lb tuna steaks, 3/4" to 1" inch thick

1/4 cup lime juice

2 tbsp olive or vegetable oil

2 tsp finely chopped ginger root

½ tsp salt

1 tsp smoked paprika

1/8 tsp ground cayenne pepper

2 cloves garlic, crushed

Lime wedges, optional

 

Instructions:

 

Tuna Steaks:

  1. Cut the fish into 6 equal pieces.
  2. In shallow glass dish, mix all remaining ingredients except for the limes.
  3. Coat each piece of fish in the mixture and cover the dish to marinate in the refrigerator.
  4. Turn the fish over once within 24 hours (wait at least 1 hour before turning.)
  5. Use a direct heat method when using your grill. Once your fish is marinated to your liking, remove the fish and keep the marinade on the side.
  6. Grill and cover the fish approximately 4 inches from medium heat for 11 to 15 minutes.
  7. Brush fillets on both sides with marinade a few times and then discard the remainder.
  8. Turn fish once during this process until the fish flakes easily. Lime wedges are recommended, but not required.

 

Ingredients:

 

Veggie Skewers:

4 medium red onion

4 medium zucchini

Red, orange, yellow, green bell peppers (2 of each color)

Olive oil

Balsamic vinegar

 

Garlic Herb Sauce:

1/3 cup olive oil

5 cloves of garlic

3 tbsp fresh minced cilantro

3 tbsp fresh minced rosemary

3 tbsp fresh minced parsley

salt & pepper, to taste

 

  1. Soak 10 -12 wooden skewers in water for 15 minutes.
  2. Prepare the vegetables. Halve the onion, then cut each half into 3 wedges.
  3. Seed and chop each of the bell peppers into 1" by 1" pieces.
  4. Chop zucchini into about 1" rounds.
  5. Prepare the garlic herb sauce. Mix together in a medium bowl: minced garlic, olive oil, parsley, rosemary, cilantro, salt and pepper. Set to the side.
  6. Skewer the vegetables. Alternate the red onion, zucchini, and rotate the different-colored peppers and brush each skewer with olive oil.
  7. Preheat the grill to medium high and add skewers to the grill, 6 to 8 minutes on each side.
  8. Remove from heat and brush with the garlic herb sauce.
  9. Bon Appetit!

 

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Preparation Time: 20 min | Cook Time: 1 hr 15 min

Calories: 217 kcal | Fat: 5g | Servings: 7

 

 

 

Ingredients:

 

Tuna Steaks:

1½ lb tuna steaks, 3/4" to 1" inch thick

1/4 cup lime juice

2 tbsp olive or vegetable oil

2 tsp finely chopped ginger root

½ tsp salt

1/8 tsp ground cayenne pepper

2 cloves garlic, crushed

Lime wedges, optional

 

Instructions:

 

Tuna Steaks:

  1. Cut the fish into 6 equal pieces.
  2. In shallow glass dish, mix all remaining ingredients except for the limes.
  3. Coat each piece of fish in the mixture and cover the dish to marinate in the refrigerator.
  4. Turn the fish over once within 24 hours (wait at least 1 hour before turning.)
  5. Use a direct heat method when using your grill. Once your fish is marinated to your liking, remove the fish and keep the marinade on the side.
  6. Grill and cover the fish approximately 4 inches from medium heat for 11 to 15 minutes.
  7. Brush fillets on both sides with marinade a few times and then discard the remainder.
  8. Turn fish once during this process until the fish flakes easily. Lime wedges are recommended, but not required.

 

Ingredients:

 

Veggie Skewers:

4 medium red onion

4 medium zucchini

Red, orange, yellow, green bell peppers (2 of each color)

Olive oil

Balsamic vinegar

 

Garlic Herb Sauce:

1/3 cup olive oil

5 cloves of garlic

3 tbsp fresh minced cilantro

3 tbsp fresh minced rosemary

3 tbsp fresh minced parsley

salt & pepper, to taste

 

  1. Soak 10 -12 wooden skewers in water for 15 minutes.
  2. Prepare the vegetables. Halve the onion, then cut each half into 3 wedges.
  3. Seed and chop each of the bell peppers into 1" by 1" pieces.
  4. Chop zucchini into about 1" rounds.
  5. Prepare the garlic herb sauce. Mix together in a medium bowl: minced garlic, olive oil, parsley, rosemary, cilantro, salt and pepper. Set to the side.
  6. Skewer the vegetables. Alternate the red onion, zucchini, and rotate the different-colored peppers and brush each skewer with olive oil.
  7. Preheat the grill to medium high and add skewers to the grill, 6 to 8 minutes on each side.
  8. Remove from heat and brush with the garlic herb sauce.
  9. Bon Appetit!