Albacore Tuna, Cucumber, and Potato Kebabs

 Recipe
These kebabs are a good way to use tuna loin, especially any odd-shaped pieces left over from making another recipe. Cooking cucumber may seem unusual, but heat brings out its sweetness.

Yield:

Serves 4

Recipe from

Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 429
Caloriesfromfat 55 %
Protein 34 g
Fat 27 g
Satfat 4.1 g
Carbohydrate 15 g
Fiber 1.8 g
Sodium 1256 mg
Cholesterol 41 mg

Ingredients

12 small (about 1 in. diameter) red-skinned potatoes
1 garlic clove
1 teaspoon salt, divided
1 tablespoon pimentón (smoked Spanish paprika)
1/2 cup extra-virgin olive oil, divided
1 pound albacore tuna loin
1 cucumber, peeled and halved lengthwise
1/8 teaspoon pepper
1 lemon, quartered

Preparation

1. Put potatoes in a medium saucepan and cover by 2 in. cold water. Bring to boil over medium-high heat and boil until tender when pierced with a knife tip, 8 to 10 minutes. Drain.

2. Crush garlic and 3/4 tsp. salt in a mortar and pestle into a paste. Add pimentón and 6 tbsp. oil and stir until well combined.

3. Cut tuna into 1- by 1 1/2-in. pieces. Combine tuna with half of pimentón oil; stir to coat.

4. Slice cucumber halves into 1-in.-thick pieces (you'll need 12 pieces). Put cucumbers and potatoes into a medium bowl. Add pepper, remaining 2 tbsp. oil, and remaining 1/4 tsp. salt; toss to coat.

5. Heat a grill to high (450° to 550°). Thread cucumber, potatoes, and tuna onto 4 metal skewers. Wipe grill with oiled paper towels. Grill skewers, covered, 30 seconds per side (2 minutes total), or until tuna is mostly opaque but still pink in center (it will continue to cook off the grill). Serve with lemon wedges and remaining pimentón oil for drizzling.

Note:

Julia Lee,

July 2014
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