These Ahi tuna kabobs are glazed with a Montmorency tart cherry balsamic reduction and served over a spiralized winter salad with cherry lime yogurt dressing.

Looking at these bright tart cherry glazed Ahi tuna kabobs makes my heart happy. I love a good cozy winter meal (like these Instant Pot tomato white beans or this Moroccan lamb lentil stew) but sometimes you just need a bright, refreshing, anti-winter kind of meal to get you through these cold, short days.

*This post is sponsored by the Cherry Marketing Institute. All content and opinions are my own.

These glazed Ahi tuna kabobs are just that.

What I love about this meal is nothing is glaringly out of season.

The spiralized winter salad (I use and love this spiralizer) with a hella delicious tart cherry lime yogurt dressing is comprised of carrots, parsnips and apples – all winter produce but the dressing is just transportive.

It makes you feel like you’re eating it somewhere tropical not in frigid NY where the ground crunches with frost under every step and you find yourself at the thermostat 5x a day just turning it up a degree each time to shake the chill out of your bones.

I buy wild caught Ahi tuna steaks frozen from BJs.

They’re the kind of thing I keep in the freezer to have on hand throughout the year and their quality is literally no different than buying fresh.

An indoor grill-pan this time of year and the slightly sweet/slightly tart flavor from this simple tart cherry glaze brings them to life.

It’s been awhile since I’ve had parsnips and I think the general consensus on them is usually to serve them roasted or cooked somehow.

I was surprised to find out how much I enjoyed them raw in the spiralized winter salad the tart cherry glazed Ahi tuna kabobs are served on.

Their unique flavor really shines through and paired with the sweetness of the carrot and the tart sweetness of the Granny Smith apple, the flavors in this salad just come together so well.

Sunflower seeds (or pepitas) bring the perfect little bit of crunch to finish off this dish and with that you’re covered texturally as well!

One bite in and you’ll temporarily forget about the freezing temps outside.

Metaphorically I said these tart cherry Ahi tuna kabobs make my heart happy but that can also be true on a literal level too.

February is National Heart Month and I can’t think of a better, healthier way to celebrate than with heart-healthy, omega-3 packed wild caught Ahi tuna and the nutritional powerhouse of Montmorency tart cherries.

Aside from being a potential sleep aid and helping to recover your muscles faster after a workout with their anti-inflammatory properties, Montmorency tart cherries are also believed to provide a number of cardiovascular benefits from the intensity of anthocyanins they contain.

Studies have indicated that Montmorency tart cherries may help lower levels of cholesterol and triglycerides, reduce inflammation and improve belly fat – all factors which have been linked to heart disease risk.

So, even if you’re not looking to escape the cold harsh winter, put these tart cherry Ahi tuna kabobs on your table for you and your family’s heart health alone!

Join in on the #28daysofcherries with @choosecherries on Instagram and Facebook to celebrate National Cherry Month as they share 28 ways to love Montmorency tart cherries!

Love this tart cherry glazed ahi tuna kabob recipe?

Try these other tuna recipes like Tuna Sushi Bowl with Avocado Wasabi Dressing, Seared Ahi Tuna with Roasted Winter Vegetable Israeli Couscous, and Healthy Tuna Waldorf Salad.