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Tuna Kabobs with Tangy Corn Salsa

Tuna Kabobs with Tangy Corn Salsa

It's officially grilling season, so I tried upping my game with these delicious tuna kabobs inspired by Taste of Home.  They didn't disappoint and were delicious.  The corn salsa had just enough tang and spice to brighten things up, and the kids loved the novelty of food on a stick.

Tuna Kabobs with Tangy Corn Salsa


  • 1/2 cob Corn

  • 1 pat Butter (optional)

  • 4 Green Onions

  • 1/8 tsp Cayenne Pepper

  • 1 Lime

  • Pepper to taste


  • 1 Lb Tuna Steak

  • 2 Red Bell Peppers

  • 1 large Honey Mango

  • 1/2 Yellow Onion

  • Pepper to taste

  • Olive Oil


  • If you are using wooden skewers, start soaking them in water.

  • Using a medium hot grill, start grilling the corn. I prefer to shuck the corn, the wrap in foil with a pat of Butter, but I've also just put the whole ear on a grill rack with the husk in place.

    • Periodically turn the corn and cook for about 30 minutes. Meanwhile, prepare the Kabobs.

  • Prepare the ingredients for the Kabobs:

    • Cut Tuna Steaks into 1 inch cubes then rub with Pepper

    • Cut Red Bell Peppers into 2x1 inch pieces

    • Cut Honey Mango into 1 inch cubes

    • Cut Onion into 2x1 inch wedges

  • Build the Kabobs rotating through all 4 ingredients. I like the order of Pepper, Tuna, Mango, Onion.

  • Using a small brush, paint the grill with olive oil.

  • Place the skewers on the grill and cook for 10-12 minutes, rotating about every 2-3 minutes. Try not to overcook the tuna!

  • When the corn is done, cut off all of the kernels from 1/2 an ear.

  • Chop the Green Onions and add to the Corn.

  • Squeeze the juice from one Lime over the corn mixture.

  • Sprinkle the corn mixture with Cayenne pepper and Black Pepper to taste.

  • Serve the Corn Salsa as a condiment to your Kabobs and enjoy!

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