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Grilled Albacore Kebabs


Grilled Albacore Kebabs

Grilled Albacore Kebabs

Holly A Heyser
This is a ridiculously simple recipe for grilled albacore tuna kebabs that also happens to be both quick and low-fat. As with all such simple recipes, the key is in the quality of ingredients: Use the best fresh tuna you can find, sweet onions and good olive oil. You can substitute in swordfish or white seabass, tilefish, shark or sturgeon in this recipe. Serves 4.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


  • 1 1/2 lb tuna fillet
  • Salt
  • Black pepper
  • Juice of a lemon
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 green bell pepper
  • 1 medium sweet onion
  • Olive oil


Make sure the dark "bloodline" has been cut out of your tuna. In albacore it is burgundy against the creamy white meat. In other tuna, it is burgundy against red. It's not harmful, just fishy-tasting. After this is done, cut your tuna into large chunks, about 2 inches each.

Cut the bell peppers in similar sized pieces, and slice the onion into wedges through the root end; this helps hold the onions together on the grill.

Put everything in a large bowl and toss with about a teaspoon of salt and 3 tablespoons of olive oil.

Once everything is coated, skewer them and fire up the grill.

Get the grill good and hot, and lay down your skewers. Do not move them for at least 3 minutes. You want good grill marks. If you don't have a grill and are using your broiler, ditto for you: Don't move them for 3-5 minutes.

Gently pick up the end of a skewer top see if you have some browned and blacked bits. If so, turn over and grill for another 2-3 minutes.

Remove the fish and veggies from the skewers, sprinkle lemon juice over everything and grind some black pepper over it all. Enjoy with a crisp white wine, such as a Spanish Albarino, a Pinot Grigio or a Chenin Blanc.

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