Tuna Kebobs with Quinoa and Grapefruit Salad

by Anthony Baron Kirk
Tuna Kebobs with Quinoa and Grapefruit Salad
Serves 4
MAIN DISH – FISH AND SEAFOOD
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
For the Salad
  1. 1 fresh organic grapefruit, zested and segmented
  2. 1-inch piece of fresh ginger root, sliced into thin rounds
  3. ¼ cup extra virgin coconut oil or grass fed ghee
  4. ¾ cup of raw organic quinoa, soaked and drained
  5. 1 ½ cups of homemade vegetable stock or organic broth
  6. ½ teaspoon of Celtic or kosher salt, or as needed to taste
  7. 1 tablespoon of organic apple cider vinegar
  8. 2 tablespoons of organic raw honey
  9. 1 green Jalapeno or Serrano pepper, finely chopped
  10. 2 medium stems of scallions, finely chopped
  11. 2 tablespoons of minced fresh cilantro
  12. Black pepper, to taste
For the Tuna Kebobs
  1. 1 ½ pounds fresh wild-caught tuna steaks, cut into cubes
  2. Hawaiian sea salt and black pepper, to taste
  3. ½ teaspoon smoked paprika
  4. Grass fed ghee, for greasing
  5. Soaked wooden skewers
Instructions
  1. Add the quinoa in a large bowl, add a teaspoon of cider vinegar and fully cover with water. Soak for at least 12 to 24 hours and drain before use.
  2. Add the oil, grapefruit zest and ginger in a small saucepan and apply with medium heat. Cook until it starts to bubble and remove the saucepan from heat. Let it rest to cool, strain the oil and reserve.
  3. In a small bowl, mix together the vinegar, honey and a pinch of salt. Gradually pour in the reserves grapefruit oil while whisking constantly until well incorporated. Season to taste with salt and pepper and set aside.
  4. Place the soaked quinoa in a separate pan, add ¼ teaspoon of salt and fully cover with water. Bring to a boil, reduce to low heat and simmer for about 10 to15 minutes. Remove from heat, let it stand for 5 minutes and drain excess water. Transfer to a serving bowl and fluff the quinoa with fork. Stir in the segmented grapefruit, grapefruit dressing, green pepper, cilantro and scallions and gently toss to combine. Season to taste with salt and pepper and set aside.
  5. Preheat the grill to high and brush the grids with oil. Season the fish with paprika, salt and pepper and lightly brush with excess grapefruit oil. Thread into the soaked wooden skewers, turn grill heat to medium and grill the tuna kebobs for 3 to 4 minutes while turning occasionally. Remove from grill and transfer to a plate.
  6. Portion the quinoa-grapefruit salad into individual serving bowls or plates and place the tuna kebobs on top. Serve immediately.
Aseda Raw Honey https://asedarawhoney.com/