Recipes and Cooking Thai Tuna Kabobs 5.0 (3) This fun, summer twist on traditional kebabs will excite any of your dinner guests! Try our Thai Tuna Kabob recipe and enjoy the unique blend of international flavors, paired with lemon, cilantro and pepper. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 2, 2011 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Marinate Time: 2 hrs Grill Time: 10 mins Total Time: 2 hrs 40 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 pound fresh or frozen tuna steaks, cut 1 inch thick ¼ cup snipped fresh cilantro 1 teaspoon finely shredded lemon peel or lime peel 3 tablespoon lemon juice or lime juice 3 tablespoon rice vinegar 1 - 2 fresh Thai, serrano, or jalapeño chile peppers, seeded and finely chopped 1 teaspoon sesame seeds 1 teaspoon toasted sesame oil 2 medium zucchini, cut into 1-inch slices 1 medium red onion, cut into 8 wedges Lime wedges (optional) Directions Thaw fish, if frozen. If using wooden skewers, soak skewers in water for at least 30 minutes before using. Rinse fish; pat dry with paper towels. Cut fish into 1-inch pieces; set aside. For marinade, in a small bowl combine 2 tablespoons of the cilantro, the lemon peel, lemon juice, vinegar, chile pepper, sesame seeds, and oil; set aside. On eight skewers, alternately thread fish,* zucchini, and red onion, leaving 1/4 inch between pieces. Place kabobs on a platter or in a shallow dish. Brush 1/4 cup of the marinade over kabobs. Cover and marinate in the refrigerator for 2 to 4 hours. Cover and chill the remaining marinade. For a charcoal grill, grill kabobs on the greased rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until fish begins to flake when tested with a fork but is still slightly pink inside, turning occasionally during grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on greased grill rack over heat. Cover and grill as directed.) Transfer kabobs to a serving platter. Sprinkle with the remaining 2 tablespoons cilantro. Serve the remaining chilled marinade as a sauce. If desired, garnish with lime wedges. *Tip: Thread tuna onto skewers perpendicular to the grain of the fish. Rate it Print Nutrition Facts (per serving) 215 Calories 7g Fat 8g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 215 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 43mg 14% Sodium 58mg 3% Total Carbohydrate 8g 3% Total Sugars 4g Protein 28g Vitamin C 29.5mg 148% Calcium 40.4mg 3% Iron 2mg 11% Potassium 627mg 13% Folate, total 44.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.