Tuna Pineapple Skewers with Purple Smashed Potatoes

This is a fun and easy dinner with an Asian flare that uses simple ingredients. The sauce comes together in minutes, but can be made ahead if you like. Adding smashed purple potatoes makes this a composed entree, however they are not an essential part of the dish and could be substituted for a different side or salad. I will say that smashing and cooking the potatoes in this fashion is one of my favorite applications for this tuber, so I encourage you to give them a try, especially as they add such a nice pop of color on the plate.

Fresh tuna Tuna and Pineapple Skewers Smashed potatoes Smashed potatoes

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Tuna Pineapple Skewers with Purple Smashed Potatoes
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5 from 1 vote

Tuna Pineapple Skewers with Purple Smashed Potatoes

Prep Time15 mins
Cook Time35 mins
Servings: 4


  • 1 ½ pounds fresh tuna steak
  • 1 ½ cups pineapple cut into large cubes
  • 1 red bell pepper
  • chopped cilantro or basil for garnish

For the glaze:

  • 3 tablespoons soy sauce
  • 3 slices fresh ginger
  • 1/3 cup honey
  • 1 ½ tablespoons lime juice

For the potatoes:

  • 1 pound purple potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 tablespoon sesame seeds


  • Bring a pot of water to boil in a medium saucepan. Cook the potatoes until just cooked through, 20-40 minutes depending on their size. Test with a knife – if it goes through to the center easily, they are finished. Drain.
  • Heat a large skillet over medium heat and add the oil. It should be enough to generously coat the bottom. I prefer a cast iron skillet here to get the potatoes extra crispy. Place a potato on your work surface, and using the heel of your hand, smash it until it is flattened slightly. Place in the hot oil and repeat with the remaining potatoes (you may have to cook them in batches).
  • Sprinkle the potatoes with sesame seeds and salt and flip, then top the other side with sesame and salt. Cook turning one more time, until crispy and browned. Remove to a platter and keep warm in a low oven.
  • Cut the tuna into cubes about 1-inch square. Seed and stem the bell pepper and cut into 1-inch pieces. Skewer the tuna, pineapple, and bell pepper on, making sure to include about 3 pieces of tuna per skewer. Place on a plate, drizzle with sesame oil and sprinkle with salt, and set aside in the refrigerator until ready to cook.
  • Prepare the glaze. In a small saucepan, cook all the ingredients over medium heat about 4-5 minutes until thickened. Remove the ginger and pour into a small serving bowl.
  • Prepare a grill or use a large skillet coated with a little oil. Sear the skewers, turning on each side, until the tuna is done to your liking. Rare skewers should take about 1-2 minutes per side.
  • Remove to a plate and serve with the potatoes. Drizzle the sauce over the skewers and sprinkle with the herbs.


  • Michelle B says:

    5 stars
    Loved the pineapple with the tuna. Sauce was super easy and a nice salty sweet addition. The potatoes in the cast iron skillet were spot on!

    • KeyLimeLexi says:

      Thanks for the comments Michelle! Always so great to hear from my readers, and especially when I hear what recipes/recipe elements they particularly enjoy so I can be most helpful with recommendations!

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