Recipes and Links

Tuna Kebabs with Tropical Salsa


Yield: 9 large skewers

Prepare Tropical Salsa first by following the link

Ingredients for Tuna Marinade:

2 tsp freshly ground black pepper

1 tsp sea salt, more if desired

4 tsp Flying Olive Persian Lime Extra Virgin Olive Oil

1 tsp finely grated lime zest

1 tsp finely grated orange zest

¾-1 pound sushi grade tuna steak, about 1" thick, cut into 1/2"-2" pieces

Ingredients for Kebabs: (Suggestions)

1/2 orange bell pepper, cut into 1-1/2" pieces

1/2 green bell pepper, cut into 1-1/2" pieces

½ a purple onion, remove several layers and cut in 1-1/2"

About 15 red cherry tomatoes

About 1-2 cups fresh or canned pineapple chunks

Ingredients for Kebab Basting:

2 Tbsp Flying Olive Serrano Honey Specialty Vinegar

2 Tbsp Flying Olive Persian Lime Extra Virgin Olive Oil

Non-stick spray


Place 9-10 long bamboo skewers in a glass of water and soak about an hour, turning over every ½ hour until you need them.

Prepare Tropical Salsa (It needs to sit about an hour in the refrigerator so make this first!)

Mix together all the ingredients for the tuna marinade except the tuna as listed above. Cut the tuna into cubes and place in a non-reactive (glass) dish. Cover with the marinade and let
sit until the veggies are cut and ready.

Cut the veggies and set aside. Whisk together the Flying Olive Serrano Honey Specialty Vinegar and Flying Olive Persian Lime Extra Virgin Olive Oil for the Kebab Basting sauce. Set aside.

Spray the grill with non-stick spray. Heat on high.

Thread the tuna, veggies, and pineapple onto skewers leaving about 3 inches at the bottom. When finished, brush lightly with the Kebab Basting Sauce.

Turn the heat on the grill down to medium-high. Place the kebab skewers on the grill and sear for 1-2 minutes. Turn the kebabs and grill the other side for 1-2 minutes. The kebabs should be slightly charred. Remove from the grill. Warning: Tuna cooks very fast. It should still be red-dark pink inside. If tuna cooks more than just an initial searing on the outside, it tastes like cardboard!

Remove skewers and place on a platter. Cover with aluminum foil and let sit for about 5-10 minutes.

Serve tuna skewers with couscous or rice. Place tropical salsa on the side and enjoy!

Submitted by Barb L.