Pumpkin and tuna skewers

This recipe is elaborated pumpkin square pieces, tuna and mushrooms. The combination of its essence and texture will make that your mouth taste a flavors party.

Portions: 2 (two) people


Pumpkin and tuna skewers

  • 200 grams of pumpkin

  • 250 Grams of Tuna

  • 1/2 Onion

  • 1 Portobello

  • 1/2 cup of coconut oil

  • 1 Tablespoon of parsley

  • 1/2 Tablespoon of Pepper

  • 1 tablespoon of salt

  • 10 Long sticks

  • Ingredients for the creamy sauce:

  • 1 Poblano Chili

  • 1/2 cup of sour cream

  • 1 Jalapeño Chili

  • 50 grams of manchego cheese



The Poblano Chili is roasted over the fire in order to remove the skin later, the seeds and veins are removed also. In this link you can see the video of how to do it

Jalapeno Chile is cut to also and we remove seeds and veins.

For the creamy sauce which will accompany the pumpkin and tuna skewers, liquefy the chilies, cheese, cream, a little water or milk, salt and pepper.

This mixture is cooked in a little coconut oil.

To make the pumpkin and tuna skewers we use a long chopsticks and put them in the middle of the ingredients starting with a pumpkin square, after that a piece of tuna, then onion and mushroom, we repeat until finishing with another pumpkin piece, because it is the ingredient will take longer time for cooking it.

In a Comal or flat pan we put a little of coconut oil, and put the pumpkin and tuna skewers to fry them.

We put the parsley, pepper and salt.

We constantly turn those to make the skewers to be cooked evenly.

The pumpkin and tuna skewers are served finally on the poblano chili cream and then are enjoyed at maximum intensity.




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