Thai Tuna and Pearl Onion Shish Kebabs
Elevate your grilling game with these Thai Tuna and Pearl Onion Shish Kebabs, a vibrant and flavorful dish that’s perfect for any occasion. Succulent cubes of fresh tuna marinate in a fragrant blend of lemongrass, ginger, garlic, soy sauce, fish sauce, and a touch of honey for a savory-sweet punch of flavor. Paired with tender, caramelized pearl onions, these skewers are grilled to perfection, creating a delightful contrast between the smoky char and the juicy, tender fish. Finished with a sprinkle of fresh cilantro, these kebabs make a stunning main course whether you’re serving them with jasmine rice or a crisp salad. Quick to prepare and bursting with authentic Thai-inspired flavors, this recipe is a must-try for seafood lovers looking to add a touch of gourmet flair to their next meal.
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Recipe Information
Ingredients
- 500 grams fresh tuna steak (cut into 1-inch cubes)
- 300 grams pearl onions (trimmed and peeled)
- 2 units lemongrass stalks (finely minced)
- 1 tablespoon ginger (grated)
- 2 cloves garlic (minced)
- 3 tablespoons soy sauce
- 2 teaspoons fish sauce
- 1 tablespoon honey
- 2 tablespoons lime juice (freshly squeezed)
- 2 tablespoons vegetable oil
- 1 unit red chili (thinly sliced, optional for heat)
- 1 tablespoon fresh cilantro leaves (chopped)
- 8 units wooden skewers (soaked in water for 30 minutes)
Instructions
In a medium mixing bowl, whisk together the minced lemongrass, grated ginger, minced garlic, soy sauce, fish sauce, honey, lime juice, vegetable oil, and chili (if using). This is your marinade.
Add the cubed tuna to the bowl and toss gently to coat the fish evenly with the marinade. Cover the bowl and refrigerate for 15-30 minutes to allow the flavors to develop.
While the tuna marinates, blanch the pearl onions by boiling them in salted water for 2-3 minutes, then draining and cooling them under cold running water. This will make them tender and ready to grill.
Preheat an outdoor grill, indoor grill pan, or broiler on medium-high heat.
Thread the marinated tuna cubes and blanched pearl onions alternately onto the soaked wooden skewers, leaving a small gap between each piece to ensure even cooking.
Lightly oil the grill grates or grill pan to prevent sticking. Place the skewers on the hot grill and cook for 2-3 minutes per side, turning carefully, until the tuna is seared on the outside but still moist and tender inside, and the onions are caramelized.
Remove the skewers from the grill and transfer them to a serving platter. Garnish with chopped cilantro for a fresh, herbal finish.
Serve the Thai Tuna and Pearl Onion Shish Kebabs immediately with steamed jasmine rice or a crisp salad on the side.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1127 mg | 49% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 8.1 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 725 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
