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Blackened Tuna & Pineapple-Veggie Kabobs


For a light dish, blackened tuna delivers a big dose of flavor, especially when you add a touch of pecan wood fire. This Blackened Yellowfin Tuna recipe uses Dizzy Pig Bayou-ish to add a kick of complex flavor with just enough zing to warm your mouth. The pineapple and veggie skewers offer a nice balance of sweet & savory that compliments the heat of the blackening seasoning. Although this recipe was done on the FireCaft Pellet-Q450 pellet grill, it can easily be adapted to gas or charcoal grills.


Prep time
20 minutes
Cooking time
12 minutes
Total time
32 minutes

Wood Pellet Flavor -Alder, Apple, Cherry, Pecan


1 lb
fresh Yellowfin Tuna Steak (cut into 4 six-ounce portions)
Dizzy Pig Bayou-ish or your favorite blackening seasoning
Olive oil
red bell peppers (cut into 1 ½ inch cubes)
zucchini (cut into ¼ inch slices)
pineapple & peeled (cut into 1¼‑inch chunks)
large red onion (cut into 1¼ ‑inch chunks)


  1. Load the Pellet-Q450’s hopper with BBQr's Delight Pecan Wood Pellets.

  2. Set up for direct cooking with the Pellet-Q450 Sear Station.
  3. Program the AccuTemp digital controller to 425°F.
  4. While the grill preheats, coat the tuna steaks with olive oil then cover in Dizzy Pig Bayou-ish. Let sit 15-20 mins.
  5. Thread the red onion, pineapple, peppers, and zucchini onto skewers (if using wood skewers soak in water for an hour ahead of time).
  6. Once the Pellet-Q450 has reached 425°F, set the grill to FL3.
  7. Lay the kabobs on the Sear Station, turning every few minutes.
  8. When the kabobs are half done, place the tuna on the sear station. Grill each side 3-4 minutes, depending on how rare you like your tuna.
  9. Remove from heat, serve, and enjoy!

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