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Dinner recipe · from the recipe book

Smoky Paprika Tuna Skewers with Parmesan Polenta

Meaty tuna cubes glazed in smoky paprika, garlic and lemon, grilled with sweet bell peppers and charred broccoli over soft, cheesy Parmesan polenta.

Smoky Paprika Tuna Skewers with Parmesan Polenta

Ingredients

  • 1½ lb680 gTuna steaks, yellowfincut into 1 1/2-inch cubes
  • 2 medium240 gRed bell peppercut into 1 1/2-inch pieces
  • 1 medium120 gGreen bell peppercut into 1 1/2-inch pieces
  • 4⅓ cups florets400 gBroccolicut into large florets
  • 1 medium110 gRed onioncut into wedges
  • 3 tbsp40 gOlive oildivided
  • 1 tbsp8 gPaprika (sweet or smoked)smoked
  • 4 cloves12 gGarlicminced
  • 2 tsp2 gDried oregano
  • 1 lemon, juiced48 gLemon juicedivided
  • 2 tsp4 gLemon zest
  • 1½ cups180 gYellow cornmeal, whole-grain
  • 4 cups950 gWater
  • ⅓ cup grated40 gGrated Parmesan
  • ¼ cup chopped15 gFresh parsleychopped
  • ¾ tsp4 gSaltdivided
  • ½ tsp1 gBlack pepper

Steps

  1. If using wooden skewers, soak them in water for 20 minutes. Preheat the grill to medium-high, about 450°F (232°C).
  2. Make the marinade: whisk half of the olive oil with the smoked paprika, garlic, oregano, lemon zest, half of the lemon juice, the black pepper and half of the salt.
  3. Toss the tuna in half of the marinade; set aside for 15 minutes.
  4. Toss the red bell pepper, green bell pepper, broccoli and red onion with the remaining half of the marinade.
  5. Make the polenta: bring the water and the remaining half of the salt to a boil in a pot on the grill side burner or stove, slowly whisk in the cornmeal, then simmer on low, stirring often, for 25 minutes until thick and creamy.
  6. Thread the tuna onto skewers, alternating with the red bell pepper, green bell pepper and red onion; thread the broccoli onto separate skewers.
  7. Grill the broccoli skewers 8 to 10 minutes, turning, until charred and tender.
  8. Grill the tuna skewers 6 to 8 minutes, turning, until the tuna reaches 145°F (63°C) and the red and green bell peppers are blistered.
  9. Stir the Parmesan and the remaining half of the olive oil into the polenta.
  10. Spoon the polenta onto plates, top with the skewers, drizzle with the remaining half of the lemon juice and scatter the parsley over the top.

Check labels: Gluten-free when you buy yellow cornmeal labeled gluten-free.

Contains: Milk, Fish. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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