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Grilled Tuna Kabobs with Peach Mango Salsa

Serves 4
Time 15 min
Our Peach Mango Salsa is a tantalizing blend of sweet and hot. Made with just enough minced jalapeños to keep you on your toes, this salsa is a perfect foil to meaty, grilled tuna.
Special Diets:
Ingredients
  • 1 (12.0-ounce) package frozen tuna steaks, thawed and cut into chunks
  • 2 tablespoons extra-virgin olive oil, plus more for the grill
  • 2 lemons
  • 1 cup peach mango salsa, divided
  • 1 large yellow onion, peeled and cut into chunks
  • 2 bell peppers, red or green, cut into chunks
  • 1/4 teaspoon fine sea salt
  • 1 cup couscous, plain or whole wheat
  • Ground black pepper, to taste
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Method

If using wood or bamboo skewers, put in water to soak. 

Preheat an oiled grill to medium-high heat. 

Cut one lemon in half and slice into thick half moons. 

Squeeze the other lemon and combine with oil and 2 tablespoons salsa in a small bowl. 

Alternate fish, vegetables and lemon slices on soaked skewers. 

Brush with salsa-lemon mixture. 

Sprinkle with salt and pepper.

Place skewers on hot grill and cook 3 to 5 minutes, basting often with salsa mixture, turning once. 

Prepare couscous according to package directions. 

Serve kabobs over couscous with remaining salsa for dipping.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (12.0-ounce) package frozen tuna steaks, thawed and cut into chunks
  • 2 tablespoons extra-virgin olive oil, plus more for the grill
  • 2 lemons
  • 1 cup peach mango salsa, divided
  • 1 large yellow onion, peeled and cut into chunks
  • 2 bell peppers, red or green, cut into chunks
  • 1/4 teaspoon fine sea salt
  • 1 cup couscous, plain or whole wheat
  • Ground black pepper, to taste
Shop with Prime

Exclusively for Prime members in select ZIP codes.