Cooking and Recipes: Tuna kebabs with ginger-chile marinade

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Cooking and Recipes: Tuna kebabs with ginger-chile marinade

Benjamin Kraft/The Daily Northwestern

Benjamin Kraft/The Daily Northwestern

Benjamin Kraft/The Daily Northwestern

Benjamin Kraft, Recipe Blogger

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Ever get tired of going to the dining hall only to realize that the only delicious food left is hot cookie bar? With a quick trip to Whole Foods or Jewel-Osco and a few pots and pans, it’s easy to make your own dinner in your dorm or apartment. This week, I took over the kitchen in Allison Hall to make this easy yet satisfying tuna dish.

Much like last week’s salmon recipe, this dish again featured fish as the healthy centerpiece of the meal. With a spicy, savory marinade for the tuna and the roasted vegetables, this dish could easily become a staple in the college diet.

A student would be hard-pressed to find a simpler recipe that yields as delicious a dish. Literally all you have to do is marinade the tuna, make the skewers, put them in the oven for a few minutes and voila, you have a lovely spread you can accent with some rice, pita, couscous, quinoa or any other grain.

Serves 4 | Hands-On Time: 20 minutes | Total Time: 50 minutes – 1 hour | Source: Yummly

Ingredients:

  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons finely grated peeled fresh ginger
  • 2 tablespoons peanut oil
  • 2 tablespoons Asian sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon chopped fresh cilantro
  • 1 serrano chile, seeded, minced
  • Freshly ground white pepper
  • 1 1/2 pounds of 1 1/4 inch thick ahi tuna, cut into 1 to 1 1/4 -inch cubes
  • Nonstick vegetable oil spray
  • 1 large red bell pepper, cut into 1-inch squares
  • 1 large sweet onion (such as Maui or Vidalia), cut into 1 inch squares
  • 6 (12 inch long) metal skewers
  • Additional chopped fresh cilantro

Directions:

  1. Whisk the first eight ingredients in a medium bowl to blend and season to taste with ground white pepper. Transfer three tablespoons of marinade to a small bowl and set aside.
  2. Add tuna to remaining marinade in a medium bowl and toss to coat.
  3. Refrigerate at least 30 minutes and up to 45 minutes.
  4. Spray pan with nonstick spray.
  5. Set oven to roast at 375 degrees.
  6. Alternate tuna cubes, bell pepper squares and onion squares on each of six metal skewers.
  7. Grill to desired doneness, turning frequently, about four minutes total for medium-rare.
  8. Transfer to platter. Drizzle reserved marinade over kebabs and sprinkle with chopped cilantro.

Email: benjaminkraft2017@u.northwestern.edu

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