Peppered Tuna Kabobs

It is almost grilling season! For a meat-free grill night, try this healthy fish alternative.

Try making a variety of different kabobs using a variety of vegetables or fish types.

Adapted from Taste of Home 

Makes 4 servings

Nutrition per kabob: Approx. 200 calories, 50mg sodium, 20g carbohydrates, 29g protein


4 skewers, metal or wood (if using wood, soak in hot water prior to using)

1 sheet nonstick foil 

Nonstick cooking spray 

1 lb tuna steaks, cut into 1” cubes 

½ cup corn, fresh or frozen and thawed 

1 jalapeno pepper, seeded and chopped

2 tbsp fresh chopped parsley (or 1 tbsp dried) 

4 green onions, chopped 

2 tbsp lime juice

2 large sweet red peppers, cut into cubes  

1 medium sized mango or 1 medium pineapple, cut into cubes

1 teaspoon coarse ground pepper

4 servings cooked brown rice 


  1. Pre-heat grill to medium heat.
  2. In a small bowl, combine corn, jalapeno, parsley, green onion, and lime juice. Mix gently to combine. Set aside.
  3. Rub tuna with the pepper.
  4. Alternate threading the peppers, tuna, and mango or pineapple onto the skewers. Place the skewers on a greased grill rack OR on a piece of greased foil on the grill. Cover and cook for approx. 10-15 minutes until the peppers are tender and the tuna is slightly pink in the center (for medium-rare fish; cook longer for a more well-done fish).
  5. Serve one skewer over a serving of brown rice with the corn salsa on the side.