Grilled Tuna Skewers

Reel in the complements when you serve up this delicious grilled tuna and an as-spicy-as-you-want-it-to-be jalapeño sauce.

Serves: 6Prep: 15 minutesCook: 10 minutesTotal: 25 minutesDifficulty: Medium

Serves: 6


  • 2 La Brea Take & Bake French Dinner Rolls
  • 1 (8 oz.) high-quality tuna steak
  • 5 jalapeño peppers
  • 4 cloves garlic, peeled
  • 5 Tbsp. fresh lime juice
  • 1 tsp. salt
  • 1⁄2 cup plus 1 tsp. olive oil, divided
  • 3⁄4 cup cilantro with stems, optional
  • 1 tsp. olive oil
  • 8 wooden skewers
  • 1⁄4 cup micro-greens or other delicate greens


  • Preheat outdoor grill or stovetop grill pan to medium heat.
  • Slice rolls into 1”-wide slices. Using 2 skewers at a time, skewer 3 slices bread flat with crumb side (inside of bread) against work surface. Repeat with remaining bread and skewers. Brush each with olive oil.
  • Grill until bread has grill marks and is slightly toasted. Remove; set aside.
  • Brush tuna with remaining olive oil. Grill 2 minutes; flip. Continue grilling 1-2 minutes for medium-rare temperature. Set aside.
  • In blender or food processor, pulse together jalapeños, garlic, lime juice and salt until puréed. With motor running, slowly drizzle in 1 teaspoon oil until thick sauce forms. Add cilantro; pulse until chopped and incorporated.
  • Slice tuna crosswise into ½ slices; lay one slice on each piece of bread. Top with small dollop of sauce and micro-greens.