Grilled Tuna Skewers with Vegetables
This grilled tuna skewer recipe is simple yet full of flavour – ideal for evenings when you want something fresh, nourishing, and effortless. Fresh tuna and colourful vegetables are threaded onto the same skewers, so there’s no need to prepare a separate side dish — everything cooks together in one simple, satisfying bite.
This is a light, high-protein, low-carb meal that works beautifully as a healthy weeknight dinner or as the centrepiece of a relaxed barbecue. The tuna sears gently on the outside while staying tender and juicy inside, and the vegetables soften just enough to bring out their natural sweetness. A drizzle of oregano-infused olive oil and a squeeze of fresh lime are all you need to make the flavours shine.
Ingredients
Method
- Cut the tuna steaks into roughly 1-inch (2–3 cm) cubes.
- Peel the red onions and cut them lengthwise into six wedges.
- Seed the bell peppers and cut them into pieces similar in size to the tuna.
- Slice the zucchini into thick rounds or half-moons.
- In a small bowl, mix the olive oil, chopped oregano, and freshly ground black pepper.
- Thread the tuna and vegetables alternately onto skewers, making about 8 skewers in total. Brush them generously on all sides with the oregano oil.
- Grill over medium-high heat for 10–15 minutes, turning several times and brushing with additional marinade as they cook. The tuna should be lightly seared on the outside while remaining moist inside.
- Serve immediately with fresh lime slices on the side.