Tuna and mushroom skewers, juicy and healthy
Learn how to prepare tuna and mushroom skewers, a recipe that is quick to prepare, light, flavorful, and perfect for any meal.
- 400 gr de lomo de atún fresco
- 200 gr de champiñones pequeños enteros
- 1 pimentón rojo mediano
- 1 cebolla morada pequeña
- 2 cdas de aceite de oliva
- 1 cda de salsa de soja
- 1 cda de jugo de limón
- 1 cdita de mostaza Dijon
- 1 cdita de miel
- 2 dientes de ajo picados
- 1 cda de perejil fresco picado
- Sal al gusto
- Pimienta negra al gusto
- Palillos o brochetas de madera
- Si utilizarás brochetas de madera, déjalas en remojo durante 20 minutos para evitar que se quemen.
- Corta el atún en cubos de aproximadamente 3 centímetros.
- Mezcla el aceite de oliva, la salsa de soja, el jugo de limón, la mostaza, la miel, el ajo, sal y pimienta.
- Marina el atún durante 15 minutos. No lo dejes mucho más tiempo para conservar su textura.
- Lava los champiñones y retira cualquier resto de tierra con papel de cocina húmedo.
- Corta el pimentón y la cebolla en trozos similares al tamaño del atún.
- Ensarta alternando atún, champiñón, pimentón y cebolla hasta completar cada brocheta.
- Cocina sobre una parrilla, sartén grill o barbacoa bien caliente durante 6 a 8 minutos en total, girando las brochetas cada 2 minutos para lograr una cocción uniforme.
- Retira cuando el atún esté dorado por fuera y ligeramente rosado en el centro.
- Espolvorea perejil fresco y sirve inmediatamente con unas gotas adicionales de limón.
For this recipe you will only need fresh tuna loin, whole mushrooms, red bell pepper, red onion, olive oil, garlic, lemon juice, soy sauce, Dijon mustard, honey, fresh parsley, salt, black pepper and skewers.
Follow the step-by-step instructions and let's begin!
Prepare some tuna and mushroom skewers
- 2 people
- Easy
- 360 Kcal
- 400g of fresh tuna loin
- 200g of whole small mushrooms
- 1 medium red bell pepper
- 1 small red onion
- 2 tbsp of olive oil
- 1 tbsp of soy sauce
- 1 tbsp of lemon juice
- 1 tsp Dijon mustard
- 1 tablespoon of honey
- 2 cloves of chopped garlic
- 1 tbsp chopped fresh parsley
- Salt to taste
- If you're using wooden skewers, soak them for 20 minutes to prevent them from burning.
- Cut the tuna into cubes of approximately 3 centimeters.
- Mix the olive oil, soy sauce, lemon juice, mustard, honey, garlic, salt and pepper.
- Marinate the tuna for 15 minutes. Don't leave it much longer to preserve its texture.
- Wash the mushrooms and remove any remaining dirt with a damp kitchen paper towel.
- Cut the bell pepper and onion into pieces similar in size to the tuna.
- Thread the tuna, mushroom, bell pepper, and onion onto the skewer, alternating between them, until each skewer is complete.
- Cook on a very hot grill, grill pan or barbecue for 6 to 8 minutes total, turning the skewers every 2 minutes for even cooking.
- Remove when the tuna is golden brown on the outside and slightly pink in the center.
- Sprinkle with fresh parsley and serve immediately with a few extra drops of lemon juice.
Tips for making these tuna and mushroom skewers
- Use good quality fresh tuna for a better texture.
- Don't cut the cubes too small to prevent them from drying out.
- Marinate the fish for just a few minutes so that it doesn't lose its firmness.
- Cook with the grill or pan very hot before placing the skewers.
- Turn the skewers carefully so the tuna doesn't break.
- Avoid overcooking the tuna to keep it juicy.
- Use small mushrooms so they cook at the same rate as the fish.
- Cut the vegetables into similar sizes to achieve even cooking.
- If you're grilling them, lightly grease the grill to prevent them from sticking.
What type of tuna is best for making kebabs?
Ideally, use fresh tuna loin, as it maintains its shape better during cooking and offers a firm and juicy texture.
Can tuna skewers be prepared in a frying pan?
Yes. A grill pan or griddle works very well and allows you to achieve a browning similar to that of a grill.
How long should tuna skewers be cooked?
Between 6 and 8 minutes is usually enough. The time may vary depending on the thickness of the cubes and your preferred level of doneness.
How to prevent tuna from drying out?
Don't overcook it and cook at a high temperature to quickly seal the outside while keeping the inside juicy.
