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!

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.

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.

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.

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.

I like to finish with a squeeze of lime.

Ahi Tuna and Cremini Mushroom Skewers

2.50 from 4 votes

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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.

Author: Sue Moran

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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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!