Air Fryer Tuna Kabobs For Dinner

 

Kabob Marinade

1/2 cup olive oil

2 tablespoons lemon juice

2 teaspoons minced garlic

2 teaspoons dried thyme

2 teaspoons dried oregano

1 teaspoon fennel seeds, crushed

1 teaspoon ground coriander

1 teaspoon salt

1/2 teaspoon black pepper

Kabobs

2 fresh tuna fillets snout 6 oz each cut into 1-inch cubes

1 small bell pepper, cut into 1-inch cubes

¼ cup red onion cut into 1-inch cubes

Bamboo sticks soaked in hot water or metal skewers, about 4-6 in. Long so that the skewers fit in the fryer.

Directions

Combine the sauce ingredients in a ziplock plastic bag and set aside.

Thread the tuna and vegetables on 4 or 5 skewers. Thread the vegetables on 4 skewers, Place the skewers in the plastic bag and refrigerate for several hours.

Preheat your air fryer to 350 degrees F and heat for 5 minutes.

Place the prepared skewers into the air fryer basket for 4 minutes and turn the kabobs over. Cook for 4-5 minutes more depending on how well cooked you like your fish.

Serve with twice-baked potatoes, S coleslaw, or tomato salad.

Twice-Baked Potatoes

large russet potatoes (about 10 to 12 ounces each)

Extra-virgin olive oil, for brushing 

Kosher salt and freshly ground black pepper 

1/2 cup sour cream 

1/4 cup cream

4 tablespoons unsalted butter, at room temperature 

1 1/2 cups shredded cheese  

Paprika, for sprinkling  

Directions

Special equipment: an electric hand mixer or potato masher

Preheat the oven to 400 degrees F. Prick the potatoes all over with a fork. Brush lightly with the oil. Roast on a sheet tray until tender, 50 minutes to 1 hour.

While still hot, split the potatoes lengthwise and scoop the potato flesh into a medium bowl, leaving a 1/4-inch shell all around. Season the insides of the potato shells lightly with salt and pepper. 

To the bowl with the potatoes, add the sour cream, half-and-half, and butter. Use an electric hand mixer or potato masher and mix until almost smooth. Season with salt and pepper to taste. Stir in 1 cup of the cheese, the jalapenos, and scallions. Mound into the potato shells. 

Sprinkle the tops with the remaining 1/2 cup cheese. Place on a baking sheet and bake until heated through and the cheese is browned and bubbly, about 20 minutes. Sprinkle with paprika and serve.