Ahi Tuna and Cremini Mushroom Skewers

Name: Ahi Tuna and Cremini Mushroom Skewers
Yield: 1 serving
Ingredients: 1 1/2 pounds ahi tuna; about 8 medium cremini mushrooms; 1/4 cup rice wine vinegar; 3 Tbs Tamari soy sauce; 1 tsp sesame oil; 1 Tbsp finely grated fresh ginger; 1 Tbsp black sesame seeds; 1 lime; a handful of fresh cilantro

User Reviews

2.5

12 reviews

Average

Course
Main Course
Cuisine
American, International, gluten-free

Ahi Tuna and Cremini Mushroom Skewers

Julie Valencia

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

1 1/2 pounds ahi tuna cut in 1 1/2 inch chunks
about 8 medium cremini mushrooms ends trimmed and cut in half

marinade

1/4 cup rice wine vinegar
3 Tbs Tamari soy sauce
1 tsp sesame oil
1 Tbsp finely grated fresh ginger
1 Tbsp black sesame seeds

garnish

1 lime cut into wedges
a handful of fresh cilantro

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Instructions

Thread 4 large skewers with the tuna and the mushrooms and lay them in a baking pan long enough to hold them.
Mix up the marinade ingredients and pour over the skewers. Cover and refrigerate for an hour or so, turning the skewers halfway through so all sides get to the marinade.
If you are grilling outside, grill the skewers for just a few minutes per side over a hot grill. It helps to use a grill pan over the grates so the fish doesn't stick. If you are using a stove top grill, do the same. Make sure to brush the pan with oil before you lay down the skewers.
If using an oven, remove the skewers from the marinade and set on a lightly greased baking pan. Bake at 400F for 5 minutes, then finish under the broiler, on the closest rack, for a few more minutes.
Ahi should be a little pink inside. If you like it very rare, put the fish and mushrooms on separate skewers and just sear each side of the fish over high heat.
Serve with a sprinkle of fresh cilantro and lime wedges. Sometimes I will serve the skewers right on top of a simple salad, and for a heartier meal I will serve over a grain like couscous or quinoa.