Ingredients
- 1 lb sushi-grade tuna steaks, cut into 1-inch cubes
- 1/2 cup teriyaki sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch wedges
- Skewers (wooden or metal)
Instructions
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In a shallow dish or resealable plastic bag, combine the teriyaki sauce, rice vinegar, sesame oil, grated ginger, and minced garlic. Add the cubed tuna and toss gently to coat. Cover and marinate in the refrigerator for 30 minutes to 1 hour.
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If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
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Preheat your grill or grill pan to medium-high heat.
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Thread the marinated tuna cubes, bell pepper pieces, and red onion wedges onto the skewers, alternating the ingredients.
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Grill the kabobs for 2-3 minutes per side, or until the tuna is cooked to your desired doneness. Be careful not to overcook the tuna.
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Brush the kabobs with any remaining marinade from the dish while grilling.
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Remove the kabobs from the grill and serve hot, garnished with sliced green onions or sesame seeds if desired.
Enjoy these flavorful and protein-packed Tuna Teriyaki Kabobs, a perfect grilled dish that combines the delicate taste of tuna with the bold flavors of teriyaki and vibrant vegetables.
