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!
FOR THE GLAZE
- 1/2 cup Montmorency tart cherry concentrate
- 1/3 cup water
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
FOR THE KABOBS
- 8 ounces Ahi tuna, cut into cubes
- 1/2 large red onion, cut into chunks
FOR THE SALAD
- 1 large carrot
- 1 large parsnip
- 1 large Granny Smith apple
- 1/4 cup chopped dried Montmorency tart cherries
- 1/3 cup plain Greek yogurt
- juice of 1/2 a lime
- 1 tablespoon Montmorency tart cherry concentrate
- salt & pepper to taste
FOR THE GLAZE:
Combine all the ingredients into a small sauce pot. Bring to a boil then reduce to a simmer. Cook until mixture has reduced by half. Remove from heat and let cool. It will thicken substantially as it cools.
FOR THE KABOBS:
Preheat a greased grill or grill-pan to medium-high heat.
Skewer the tuna cubes and red onion in alternating pattern on two kabob sticks.
Lightly brush the glaze over the kabobs, place on the hot grill/grill-pan and sear for 1-2 minutes per side.
Remove kabobs from the grill and generously brush more glaze on top.
Serve on top of spiralized winter salad (directions below). Garnish with optional sesame seeds, sunflower seeds and/or cilantro.
FOR THE SALAD:
Spiralize the carrot, parsnip and apple into "noodles" and place in a large bowl with the dried tart cherries.
Whisk together the Greek yogurt, lime juice, tart cherry concentrate, salt and pepper in a small bowl.
Pour the dressing over the salad and toss to combine.
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