Ahi Tuna and Cremini Mushroom Skewers
User Reviews
2.5
8 reviews
Average
-
Course
Main Course
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Cuisine
American, International, gluten-free
Ahi Tuna and Cremini Mushroom Skewers
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 1/2 pounds tuna cut in 1 1/2 inch chunks, ahi
- cremini mushroom ends trimmed and cut in half, about 8 medium
marinade
- 1/4 cup rice wine vinegar
- 3 Tbs tamari soy sauce
- 1 tsp sesame oil
- 1 Tbsp ginger finely grated fresh
- 1 Tbsp black sesame seeds
garnish
- 1 lime cut into wedges
- cilantro a handful, fresh
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.
Genuine Reviews
User Reviews
Overall Rating
2.5
8 reviews
Average
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