Grilled Tuna Kebabs with Wasabi Sauce

Carole Davis


Everytime my daughter's friends come from Ohio this is their #1 request. SNAPS to Barry and Ruth for the recipe


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3 Hr
5 Min


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1 1/2 lb
sashimi grade tuna
16 large
shiitaki mushrooms
2 large
sweet red peppers
1 large
red onion
skewers if using bamboo soak in water
1 1/2 c
sherry soy marinade
1 to 2 tsp
wasabi paste


1/2 c
oil canols, vegetable or vpeanut
1/2 c
dry sherry
1/4 c
soy sauce, low sodium
2 Tbsp
sesame oil
2 Tbsp
peeled chopped ginger root
2 Tbsp
minced garlic
1/4 c
chopped cilantro
scallions sliced
3 Tbsp
rice wine vinegar
2 Tbsp
ground cumin
1 Tbsp
achiote paste optional

How to Make Grilled Tuna Kebabs with Wasabi Sauce


  • 2Combine all ingredients in a saucepan and heat to just below the boil. Remove from the heat. Cool. This marinade may be stored in a refrigerator up to 2 weeks. Use to marinate chicken, shrimp, or pork for several hours before grilling. Yield: 1 1/2 cups
  • 4Cut the tuna into 24 equal-size cubes. Quarter the mushrooms. Cut the peppers and onion into 1/2-inch squares. Divide the ingredients equally among the 8 skewers, alternating squares of vegetable and tuna. Pour 1 cup of the Sherry-Soy Marinade over the kebabs and marinate, refrigerated, 2 to 3 hours.
  • 5Dissolve the wasabi in the remaining 1/2 cup marinade to make a spicy dipping sauce to serve at the table with the grilled tuna.
  • 6On a hot outdoor grill or under a broiler, sear the kebabs 2 to 3 minutes on each side. The tuna should be medium rare--still red in the center--when served with the dipping sauce.

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About Grilled Tuna Kebabs with Wasabi Sauce

Course/Dish: Fish, Seafood Appetizers
Main Ingredient: Fish
Regional Style: Japanese

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