Tuna and Pineapple Kebabs 4.000

Deb Lindsey for The Washington Post; dinnerware from Crate and Barrel

Dinner in Minutes Feb 16, 2011

Millet grits is not a usual household pantry ingredient, and it's just an option in the coating for the chunks of tuna in this recipe. But the combination of toasted millet and sesame seeds gives the tuna a nutty, satisfying crunch, and much of this dish is about its blend of textures.

You can buy just the amount of millet you need in the bulk grains/nuts aisle of Whole Foods Markets, or just substitute more sesame seeds.

You'll need eight 6-inch metal or bamboo skewers; if using the latter, soak them in warm water for 5 to 10 minutes while you prep the ingredients.

Serve with instant brown rice and steamed broccoli.

Servings: 4
  • 2 tablespoons millet grits (optional; see headnote)
  • 3 tablespoons roasted or plain white sesame seeds
  • 2 tablespoons wheat-free tamari or low-sodium soy sauce
  • 1 teaspoon garlic powder
  • 1 tablespoon light brown sugar
  • 1/4 teaspoon sesame oil
  • 1 tablespoon cider vinegar
  • Leaves from 1/2 small bunch (1/2 ounce) mint
  • 2 vine-ripened tomatoes or small red bell peppers
  • 1/2 medium red onion
  • 1/2 fresh peeled, cored pineapple (available in the produce or prepared foods department)
  • 1 pound fresh tuna fillet


Toast the millet grits (with the sesame seeds, if using non-roasted) in a dry skillet over medium-low heat for 3 or 4 minutes, until fragrant and beginning to brown. Transfer to a large piece of wax paper or plastic wrap and cool.

While the seeds are cooling, combine the tamari or soy sauce, garlic powder, brown sugar, sesame oil and cider vinegar in a medium glass bowl to form a dressing.

Preheat the oven to 375 degrees. Line a rimmed baking sheet with aluminum foil or have a broiler pan at hand. Drain the soaking bamboo skewers, if using.

Finely chop the mint and add half of it to the dressing. Cut the tomatoes or red bell peppers into 1 1/2-inch pieces. Peel the onion and cut it into quarters. Cut the pineapple into 1-inch pieces. Cut the tuna into 2-inch chunks.

Roll the tuna chunks in the toasted seeds, coating on all sides. Build 8 skewers, alternating the pieces of tuna, pineapple, tomato or red bell pepper and onion as desired, placing them on the lined baking sheet or broiler pan as you work. Pour the dressing evenly over the kebabs. Roast for 10 to 12 minutes or until the tuna is done to your liking. The tomatoes and pineapple will have softened; the red bell pepper and red onion will still be fairly crisp.

Place two skewers on each plate; sprinkle with the remaining mint. Serve immediately.

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Recipe Source

Adapted from "American Dietetic Association Easy Gluten-Free," by Tricia Thompson and Marlisa Brown (Wiley, 2010).

Tested by Bonnie S. Benwick.

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