Ahi Tuna and Cremini Mushroom Skewers

ahi tuna skewers

Ahi Tuna and Cremini Mushroom Skewers ~ if you want a quick healthy meal, look no further than these beautiful skewers  ~ they cook in a flash!

quick and easy ahi tuna and cremini mushroom skewers for the oven or the grill

I’m obsessed with skewers, it’s as simple as that. I think they’re the ultimate in effortless summer cooking. I particularly love fish and seafood skewers, they cook so insanely quickly and they’re super duper healthy. Set them down on a bed of greens or grains, marinate them, don’t marinate them, you can’t do it wrong. Fire up the grill, or cook them on the stove top or in the oven. In any event they’ll be ready in minutes. So. Good.

ahi tuna and cremini mushroom skewers

I made Rainbow Salmon Skewers, last week when we needed a quick meal just before we left for my daughter’s wedding in Wisconsin, and this week, after we returned and needed another quick and easy meal, I made this ahi and cremini mushroom version. I sometimes eat in ‘waves’, and when I find something I love, I make it again and again until I get tired of it. And making a new dish a few times means I’m less likely to forget all about it when I’m at the grocery store wondering what to do for dinner. I’ll be making variations of these all summer, that’s for sure.

ahi tuna and cremini mushrooms

These skewers are simple and elegant, with alternating chunks of rosy ahi tuna and halved cremini mushrooms. For flavor I marinated them in a simple bath of rice wine vinegar, Tamari, sesame oil, fresh ginger and black sesame seeds. You don’t need to go crazy, just leave it for an hour or so, and be sure to flip the skewers once so all sides get to soak in the flavors. If you like you can separate the fish and mushrooms on different skewers so you can cook them at different rates. If you like your tuna very rare, that’s the way to go. I found everything cooked together just fine.

marinating ahi tuna and cremini skewers with a ginger and sesame sauce

I cook them for about 5 minutes at 400F and then quickly under the broiler without turning. They aren’t as colorful as the salmon skewers, but they have their own charm. Don’t overcook the fish, tuna only needs mere moments to cook. The ahi, or yellowfin, tuna is a beautiful deep rich pink color, and it’s a different species altogether from the canned stuff. I love how the fish is so easy to cut into perfect cubes, it’s like cutting through butter! Good quality ahi can also be eaten raw.

a squeeze of lime on Ahi Tuna and Cremini Kebabas

I like to finish with a squeeze of lime.

quick and easy ahi tuna and cremini mushroom skewers for the oven or the grill
Print
2.50 from 4 votes

Ahi Tuna and Cremini Mushroom Skewers

Author Sue Moran

Ingredients

  • 1 1/2 pounds ahi tuna cut in 1 1/2 inch chunks
  • about 8 medium cremini mushrooms ends trimmed and cut in half

marinade

  • 1/4 cup rice wine vinegar
  • 3 Tbs Tamari soy sauce
  • 1 tsp sesame oil
  • 1 Tbsp finely grated fresh ginger
  • 1 Tbsp black sesame seeds

garnish

  • 1 lime cut into wedges
  • a handful of fresh cilantro

Instructions

  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

tuna and mushroom skewers for the stove top, oven or the grill!

And that’s that. The skewers were made and eaten up in a flash. My daughter’s wedding was like that too. One minute we were boarding the plane to Madison, and the next thing I knew we were back on a plane. At first I thought maybe it went by so fast because whole affair was so informal and intimate…but I think even if it had been a huge production I would be feeling the same thing today. I miss them so much…thank goodness for Skype!

You Might Also Like

20 Comments

    Leave a Reply

    Please rate this recipe!




  • Reply
    KalynsKitchen
    May 20, 2016 at 5:56 am

    Good Morning! Just letting you know I featured this recipe in my weekly Low-Carb Recipe Love on Fridays today. I hope a lot of my readers will click over and get the recipe; sounds delicious!

    • Reply
      Sue
      May 20, 2016 at 6:45 am

      Thank you so much Kalyn!

  • Reply
    Sheena @ Tea and Biscuits
    June 3, 2015 at 6:55 pm

    They look so perfect! I should have had my dinner before I looked at your photos (I’m having a sandwich, not very exciting!) as they are making me drool 🙂 And congrats on your daughter’s wedding!

  • Reply
    Susan
    May 31, 2015 at 9:00 am

    I remember feeling blue for at least a couple of weeks after our daughter’s wedding. So much planning and excitement and it’s over in a flash it seems. Hope you had good weather in Madison! Our temps here in SE Wisconsin have been all over the place this month with plenty of rain. I’m sure it’s hard living so far from her. I love your ahi skewers! I haven’t grilled tuna yet this year and now you’ve inspired me.

    • Reply
      Sue
      May 31, 2015 at 10:31 am

      Thanks Susan, we did have good weather, and even a couple of days of rain were welcome to us Southern Californians 🙂 I am feeling a little blue, too, and it’s hard to be so far away from them!

  • Reply
    cheri
    May 30, 2015 at 9:02 am

    Hi Sue, congrats on your daughters wedding! Also I sometimes eat in “waves” too. These tuna skewers look delicious, love this combination. Have a great week-end.

  • Reply
    Laura (Tutti Dolci)
    May 29, 2015 at 11:17 pm

    Congratulations on your daughter’s wedding! 🙂 I was just thinking through my weekend meal plans and something grilled is a must – these skewers would be just perfect. That lime finish at the end sounds wonderful!

1 2

Sharing is Caring

Help spread the word. You're awesome for doing it!

I'M SPILLING ALL MY SECRETS!

Get my tips, tricks & recipes for easy

foolproof baking

WANT TO BE A BETTER BAKER?

logo png