Vermont Castings

Grilled Tuna Teriyaki with Pepper and Fruit Kabobs

Fresh tuna is superb and nothing like the canned 'stuff' we're all used to. Grilled tuna is in a world of it's own. And when made with grilled vegetable kabobs, it's worth a party.

Prep Time
45 to 60 minutes
Easy to do
Cook Time
0 to 15 minutes



    1. Rinse tuna with cold water. Pat dry and set aside. Drain pineapple reserving 4 tablespoons of the juice. Set aside the chunks. Wash and clean the mushroom caps and set aside.
    2. Make the marinade by combining the reserved pineapple juice, soy sauce, sherry, ginger, mustard, garlic, brown sugar and oil. Mix well and pour over the tuna steaks. Cover and let marinate in the refrigerator for 1½ hours, turning once. Make the kabobs by using water soaked bamboo skewers. Alternate pineapple, red pepper, white mushroom, orange pepper and Italian brown mushrooms. Set aside.
    3. Drain the tuna reserving the marinade. Place on a well oiled grate 4-5 inches from hot coals and cook 4 to 5 minutes. Baste with the marinade and turn. Cook for an additional 4 to 5 minutes, or until tuna flakes. Do Not Over-cook!. Baste the kabobs with some of the marinade and place on the grill. Cook 1 to 2 minutes on each side or until just browned.


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