30 Day Clean Eating Challenge – Teriyaki Tuna Skewers

I love a good tuna steak, especially grilled! Tuna is so good for us, full of protein and nutrients but lower in fat than some other fish. I really like it marinated in a teriyaki sauce. So tonight, instead of the conventional way to grill it, I cut up the raw tuna steaks and marinated in a marinade I made of soy sauce, honey, sesame oil, sesame seeds, cilantro and black pepper. I skewered it with mushrooms, red bell pepper, and fresh pineapple chunks. Grilled it and served it with brown rice……it was a delicious and not-your-run-of-the-mill weeknight dinner! I love a colorful dish, and one packed with flavor and this one delivers both!

Here’s what you need:

1 1/2 pound tuna steaks, cut into one inch chunks

1/2 cup cilantro leaves chopped

1/4 cup low-sodium soy sauce

3 T sesame oil

1 T honey

2 t sesame seeds

1 t black pepper

8-10 ounces white mushrooms, cut in half

1 red bell pepper, cut in about 1-2 inch pieces

1/2 fresh pineapple, cut in chunks

cooking spray

Mix the cilantro, sesame oil, soy sauce, honey, sesame seeds, and black pepper in a bowl, Reserve half. In one half of the marinade, coat the tuna pieces and refrigerate for about 15 minutes. While it is marinating, cut up the vegetables and the pineapple. (*Tip: I partially cook the red bell pepper pieces in boiling water for about 3-5 minutes, then drain and cool before skewering. This ensures the peppers will be tender when the tuna is done. ) Preheat the grill to high heat. Coat a grill rack or pan with cooking spray. When the tuna has marinated, skewer the tuna, mushrooms, peppers, and pineapple onto skewers. ( If you are using wooden ones, make sure they have been soaked in water about 15 minutes). Make sure that you start and end with a piece of tuna. Grill the skewers until charred, about 3 minutes or so per side, depending on your grill. Do not overcook the tuna or it will be dry. While it is grilling brush some of the reserved marinade onto it and brush it on again right before removing from the grill. Garnish with a few more cilantro leaves if you want. I served these with brown rice. Enjoy!