5.0 from 51 votes
Grilled tuna skewers with salsa verde
Recipe for grilled tuna skewers with salsa verde or anchovy herb sauce. The tuna skewers or kebabs are marinated with cumin, paprika, lemon pepper, garlic powder, dried oregano.
Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4 as a main course or 8 as an appetizer
Course:
Main Course , Appetizer
Cuisine:
South American , Spanish , International
Ingredients
For the anchovy and herb salsa verde
- 1 bunch parsley leaves only – no stems
- 1 bunch cilantro leaves and small stems only
- 1 small bunch or 1 cup of arugula leaves
- 3-4 fresh thyme sprigs
- 1 ounce of anchovies about 5-6 filets
- ¼ red onion chopped
- 1 garlic clove crushed
- Juice of 1 large lime
- ½ cup olive oil
For the grilled tuna skewers
- ~1 ½ lb fresh tuna cut into cubes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon lemon pepper
- 1 teaspoon garlic powder
- 2 teaspoon dried oregano
- 1 teaspoon salt
- 4 kumquats 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.
Cup of Yum
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
- Can also use salmon, halibut, sturgeon, mahi-mahi or other fish/seafood.