Seared Tuna Steak & Shrimp Kebabs

Here’s an intimate, yet quick dinner that’s sure to impress your seafood-loving significant other—especially one who appreciates bold flavors. Try this fragrant, easy-to-make rub for fresh shrimp and tuna steak kebabs. You can grill them outdoors or on a grill pan inside, depending on your preference—or the weather.

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A side of jasmine rice cooked according to package directions but with homemade shellfish stock (instead of water) and sprinkled with sliced scallions made a perfect bed for the fish. Add lemon wedges for garnish and a few ripe tomatoes mixed with fresh basil chiffonade to complete. Then light a few candles, play some soft background music and game on!

Truth be told, this ended being a lot more filling than I expected. One skewer each containing 3 tuna cubes and 2 jumbo shrimp was more than enough for dinner with all of our sides (we also added roasted Brussels sprouts). But it worked out nicely that we had some leftover for lunches the next day (shown below).

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If you want to make this for four people, increase the tuna to a full pound and buy 8 jumbo shrimp. Keep in mind, if you like your tuna more well done, skewer the tuna and shrimp separately and cook the tuna several minutes longer than the shrimp. Try to cube your tuna into as uniform pieces as possible to cook evenly.

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Seared Tuna Steak & Shrimp Kebabs

  • Servings: 2-3
  • Difficulty: easy
  • Print

Ingredients

  • 1 12-oz. tuna steak, about 1 1/2-inch thick, cut into 9-10 cubes
  • 6 jumbo shrimp, shelled and deveined, (tails intact optional)
  • 3 Tbsp. olive oil, divided
  • 2 tsp. ground coriander
  • 1 1/4 tsp. ground black pepper
  • 1 1/2 tsp. ground ginger
  • 1 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 2 Tbsp. grated lemon zest, cut down the lemon to use as wedges for garnish
  • 4 wooden skewers, soaked for at least 30 minutes

Directions

  1. Whisk 2 tablespoons olive oil, lemon zest, coriander, black pepper, ginger, salt, and cinnamon in a small bowl.
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  2. Place fish in ziploc with marinade and rub together to coat. Place in fridge for 20-30 minutes.
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  3. Remove fish from bag and alternate onto skewers. (If using wooden skewers, soak in water for at least 30 minutes.)
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  4. Heat 1 tablespoon olive oil in a large skillet (or spray a grill pan with olive oil coating) over medium-high heat. Sear kebabs until browned but still pink in the center, about 4 minutes on each side.
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  5. Mound the rice on each dish, place two kebabs over rice, garnish with lemon wedges and add any side veggies as desired.
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http://www.lynnandruss.com

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