Ahi Tuna and Cremini Mushroom Skewers
The View From the Great Island
Ahi Tuna and Cremini Mushroom Skewers are the ultimate easy summer meal!
- 1.5 pounds ahi tuna, cut in 1 1/2 inch chunks
- about 8 medium cremini mushrooms, ends trimmed and cut in half
- 0.25 cup rice wine vinegar
- 3 tbs Tamari soy sauce
- 1 tsp sesame oil
- 1 tbsp finely grated fresh ginger
- 1 tbsp black sesame seeds
- 1 lime, cut into wedges
- a handful of fresh cilantro
- Thread 4 large skewers with the tuna and the mushrooms and lay them in a baking pan long enough to hold them.
- Mix up the marinade ingredients and pour over the skewers. Cover and refrigerate for an hour or so, turning the skewers halfway through so all sides get to the marinade.
- If you are grilling outside, grill the skewers for just a few minutes per side over a hot grill. It helps to use a grill pan over the grates so the fish doesn't stick. If you are using a stove top grill, do the same. Make sure to brush the pan with oil before you lay down the skewers.
- If using an oven, remove the skewers from the marinade and set on a lightly greased baking pan. Bake at 400F for 5 minutes, then finish under the broiler, on the closest rack, for a few more minutes.
- Ahi should be a little pink inside. If you like it very rare, put the fish and mushrooms on separate skewers and just sear each side of the fish over high heat.
- Serve with a sprinkle of fresh cilantro and lime wedges. Sometimes I will serve the skewers right on top of a simple salad, and for a heartier meal I will serve over a grain like couscous or quinoa.