Grilled tuna skewers with salsa verde
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4 as a main course or 8 as an appetizer
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Course
Main Course, Appetizer
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Cuisine
South American, Spanish, International
Grilled tuna skewers with salsa verde
Description
This recipe for grilled tuna skewers with salsa verde showcases fresh tuna cubes rubbed with a spice blend of ground cumin, smoked paprika, lemon pepper, garlic powder, dried oregano, and salt. The tuna is skewered alternating with pieces of red onion and a kumquat at the end for a citrus note. The quick grilling cooks the tuna just enough to keep it tender and flavorful.
The anchovy and herb salsa verde combines parsley, cilantro, arugula, thyme, anchovy filets, red onion, garlic, lime juice, and olive oil blended into a smooth sauce. This bright, savory salsa offers fresh herbal flavors with a touch of anchovy umami that complements the smoky grilled tuna perfectly. The combination highlights the tuna’s natural flavor while adding layers of complexity.
Serve the skewers with the salsa verde as a main dish or appetizer. The tuna’s quick cook time makes this suitable for grilling seasons or when you want an impressive yet straightforward seafood plate. Variations include using other firm fish like salmon or mahi-mahi for the skewers while keeping the salsa as a versatile accompaniment.
Ingredients
For the anchovy and herb salsa verde
- 1 parsley leaves only - no stems, bunch
- 1 cilantro leaves and small stems only, bunch
- 1 arugula small bunch or 1 cup, leaves
- 3-4 fresh thyme sprigs
- 1 ounce anchovy about 5-6 filets
- ¼ red onion chopped
- 1 garlic crushed, clove
- lime juice of 1 large
- ½ cup olive oil
For the grilled tuna skewers
- tuna cut into cubes, fresh, ~1 ½ lb
- 2 tablespoons olive oil
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- 1 teaspoon lemon pepper
- 1 teaspoon garlic powder
- 2 teaspoon oregano dried
- 1 teaspoon salt
- 4 Kumquat can also use pineapple cubes or cherry tomatoes
- red onion pieces
Instructions
For the anchovy salsa verde:
- To make the salsa verde combine all of the ingredients in a blender and mix until you obtain a smooth sauce. The salsa verde can be made ahead of time and refrigerated until ready to serve.
For the grilled tuna skewers:
- Pre-heat your grill.
- Mix the ground cumin, paprika, lemon pepper, garlic powder, dried oregano and salt in a small dish.
- Rub the tuna cubes with olive oil and the seasoning mix.
- Place the tuna cubes on the skewers, placing a piece of red onion in between each piece of fish; add a kumquat on the end of each skewer.
- Grill the tuna skewers or kebabs, exact time will vary depending on your grill, but tuna cooks very quickly and should be ready very quickly.
- Serve the skewers with the anchovy and herb salsa verde.
Notes
- Salmon, halibut, sturgeon, mahi-mahi, or other firm fish can be used instead of tuna for the skewers.
User Reviews
Overall Rating
5
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