Bone Suckin’® Skewered Tuna with Oranges and Onions Recipe
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A colorful, flavorful summer grilling recipe!
Recipe type: Entree
Serves: 4

  • Bone Suckin’ Yaki Sauce, 4 Tbsp., divided
  • Fresh Tuna, 1½ lb.
  • Navel Orange, 2, 1 juiced and 1 cut into 16 wedges
  • Red Onion, 1, cut into 16 wedges
  • Olive Oil, 2 Tbsp.
  • Lemon Juice, 2 Tbsp.
  • Rosemary, 1 Tbsp., finely chopped
  • Sea Salt and Pepper to taste
  • Jasmine Rice, 4 cups, cooked

  1. Before cooking food, soak bamboo skewers in a shallow bath of water for 15 minutes or more.
  2. Cut tuna into 1½ by 1 inch chunks.
  3. In a medium bowl, whisk together 2 tablespoons Bone Suckin’ Yaki Sauce, orange juice, lemon juice, olive oil and rosemary. Gently toss in and coat tuna chunks and orange and onion wedges in bowl. Set aside for 5 minutes.
  4. Preheat oven to broil.
  5. Thread onion wedge, tuna chunk and orange wedge twice per skewer. Place skewers on a large baking sheet. Broil skewers for 4 minutes per side (tuna will be red to very pink which is how tuna is served. However, broil 2 to 3 minutes longer for well done.) Place skewers on top of rice and drizzle with remaining Bone Suckin’ Yaki Sauce. Recipe Serves 4.


Bone Suckin’® Skewered Tuna with Oranges and Onions Recipe  Buy Bone Suckin’ Yaki Sauce >>