- Thread pepper, onion, pineapple and tuna onto 8-inch skewers. Brush with half of Takumi sauce.
- Preheat outdoor grill to medium heat (350-400ºF) or heat a grill pan over medium-high heat and lightly grease with cooking oil. Grill tuna kabobs for 8-9 minutes, turning every 2-3 minutes. It’s okay if the tuna remains slightly pink on the inside.
- Remove from grill and brush with remaining Takumi sauce. Serve hot, garnished with green onion.
Teriyaki Tuna Kabobs
Yield
4
Prep Time
15 minutes
Cook Time
9 minutes
Total Time
24 minutes
kikkoman products used:
ingredients
1 red bell pepper, cut into 1×2-inch pieces
1 cup red onion, cut into 2-inch pieces
1 cup pineapple, cubed
1 pound ahi tuna steaks, cut into 2-inch pieces
½ cup Kikkoman® Teriyaki Takumi, Garlic & Green Onion, divided
2 tablespoons chopped green onion for serving
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
