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In a large bowl, whisk together the soy sauce, sesame oil, grated fresh ginger, minced garlic, honey, and rice vinegar to create the marinade.
Add the tuna cubes to the marinade, tossing gently to coat. Cover the bowl and refrigerate for 30 minutes, or up to 1 hour. Do not marinate tuna for longer than 1 hour, as the acid can begin to cook the fish.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Preheat your grill to medium-high heat (about 400°F) or preheat your oven to 400°F. If using the oven, line one or two large baking sheets with parchment paper or foil for easier cleanup.
Thread the marinated tuna cubes, bell pepper pieces, and red onion pieces alternately onto the prepared skewers. Discard any remaining marinade.
Grill the skewers for 2-3 minutes per side for rare to medium-rare (internal temperature 120-125°F), or 3-4 minutes per side for medium (internal temperature 130-135°F). If baking, place skewers on the prepared baking sheet(s) and bake for 10-12 minutes, flipping halfway, or until tuna is cooked to your preference (internal temperature 120-135°F). You may need to cook in batches depending on the size of your cooking surface.
Carefully remove the skewers from the grill or oven. Let them rest for 5 minutes before arranging on a large platter for serving. Garnish generously with sesame seeds and sliced green onions.

In a large bowl, whisk together the soy sauce, sesame oil, grated fresh ginger, minced garlic, honey, and rice vinegar to create the marinade.
Add the tuna cubes to the marinade, tossing gently to coat. Cover the bowl and refrigerate for 30 minutes, or up to 1 hour. Do not marinate tuna for longer than 1 hour, as the acid can begin to cook the fish.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Preheat your grill to medium-high heat (about 400°F) or preheat your oven to 400°F. If using the oven, line one or two large baking sheets with parchment paper or foil for easier cleanup.
Thread the marinated tuna cubes, bell pepper pieces, and red onion pieces alternately onto the prepared skewers. Discard any remaining marinade.
Grill the skewers for 2-3 minutes per side for rare to medium-rare (internal temperature 120-125°F), or 3-4 minutes per side for medium (internal temperature 130-135°F). If baking, place skewers on the prepared baking sheet(s) and bake for 10-12 minutes, flipping halfway, or until tuna is cooked to your preference (internal temperature 120-135°F). You may need to cook in batches depending on the size of your cooking surface.
Carefully remove the skewers from the grill or oven. Let them rest for 5 minutes before arranging on a large platter for serving. Garnish generously with sesame seeds and sliced green onions.