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Tuna Steak & Mango Kabobs


Makes: 8 kabobs

Prep Time: 10 minutes

Total Time: 20 minutes

Note: Soak skewers for an hour prior to grilling to prevent charring.


  • 2 pounds tuna steak, cut into thick, even pieces
  • 2 large red bell peppers, cut into 2-inch thick pieces
  • 4 cups fresh mango, cut into large pieces
  • 2 small red onions, quartered
  • 1½ tablespoons extra virgin olive oil
  • 1½ tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dry basil
  • 1/3 teaspoon salt


  1. Whisk together olive oil, balsamic vinegar, basil and Dijon mustard in a small bowl.
  2. In a large bowl, combine the tuna, mango and remaining vegetables. Stir the dressing and coat everything thoroughly.
  3. Cover and marinate in the refrigerator for 30 minutes.
  4. Remove from the refrigerator and assemble onto the skewers.
  5. Cook on a hot grill for 10 minutes, flipping once.

Nutrition Facts Per Serving: 220 Calories, 3.7 g Fat, 50 mg Cholesterol, 60 mg Sodium, 19 g Carbohydrate, 2.5 g Fiber, 27 g Protein




  1. Pingback: Labor Day Weekend Grilling Tips « Instructions from the Appetite: - August 31, 2012

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