Thai Tuna and Pearl Onion Shish Kebabs
photo by Rita1652
- Ready In:
- 22mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 1⁄2 lbs bluefin tuna steaks (cut into 20 cubes)
- 20 frozen pearl onions, defrosted
-
Marinade
- 1⁄2 cup coconut milk, lite unsweetened
- 1 -2 Thai peppers, crushed
- 1 tablespoon brown sugar
- 1 lime, juice and zest of
- 1 teaspoon minced fresh ginger
- 1 teaspoon minced lemongrass (I used Gourmet Gardens in a tube http ( or or www.gourmetgarden.com or us or index.php)
- 2 teaspoons fish sauce or 2 teaspoons soy sauce
- 1 tablespoon minced basil or 1 tablespoon minced cilantro
- 1⁄8 cup olive oil
directions
- Mix all marinade ingredients except for the oil in a large ziplock bag. Add tuna cubes and pearl onions. Marinade for 60 minutes turning a couple times.
- Thread 5 tuna cube and 5 onions alternating on each soaked skewer.
- Pour the remaining marinade into a small pot and bring to a boil then simmer for 5 minutes.
- Brush olive oil over skewered tuna and onions.
- Preheat grill to medium and lightly wipe with an oiled rag.
- Grill for 5-7 minutes until golden, turning frequently.
- Serve over a bed of rice topped with the heated marinade.
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Reviews
-
Rita, we loved these kabobs! They were easy to prepare and extremely flavorful! I made no modifications to your ingredients: I used 2 thai dragon peppers that I crushed with a mortar and pestle. I, too, used minced lemongrass from a jar. I used fish sauce, and cilantro instead of basil, as that is what I had on hand. The citrus-y tang of the lime really comes through in the heated marinade served over the kabobs. The only thing I did not do is soak the skewers, as we never do. We served the tuna over basmati rice. Thanks for this keeper!
Tweaks
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Rita, we loved these kabobs! They were easy to prepare and extremely flavorful! I made no modifications to your ingredients: I used 2 thai dragon peppers that I crushed with a mortar and pestle. I, too, used minced lemongrass from a jar. I used fish sauce, and cilantro instead of basil, as that is what I had on hand. The citrus-y tang of the lime really comes through in the heated marinade served over the kabobs. The only thing I did not do is soak the skewers, as we never do. We served the tuna over basmati rice. Thanks for this keeper!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey