Tuna Kebabs

Tuna Kebabs
Tuna Kebabs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1/2

    teaspoon dark sesame oil

  • 1

    teaspoon grated peeled fresh ginger

  • 1

    garlic clove minced

  • 1/4

    cup dry white wine

  • 2

    tablespoons low-sodium tamari or soy sauce

  • 1

    teaspoon brown sugar

  • 1

    teaspoon Shanghai Coastline Spice Mix (see recipe)

  • 2

    tablespoons peanut butter

  • 4

    (6-ounce) tuna steaks (about 1 inch thick)

  • 1

    (14-ounce) can artichoke hearts (8 to 10 count) drained and halved

  • Cooking spray

  • Shanghai Spinach Rice (see below)

  • Chopped cilantro (optional)

  • SHANGHAI SPINACH RICE

  • 2 2/3

    cups water

  • 1 1/3

    cups uncooked long-grain rice

  • 1

    cup chopped spinach leaves

  • 1/2

    teaspoon Shanghai Coastline Spice Mix (see recipe)

  • 1/4

    teaspoon salt

Directions

Heat oil in a small saucepan over medium-high heat. Add ginger and garlic; sauté 2 minutes. Stir in wine, tamari, brown sugar, and spice mix; remove from heat. Stir in peanut butter. Set aside; keep warm. Prepare grill. Cut tuna steaks into 20 (1-inch) pieces. Thread tuna and artichokes alternately onto each of 4 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 3 minutes or until desired degree of doneness, turning and basting with peanut sauce. Serve with Shanghai Spinach Rice; garnish with cilantro, if desired. Serving Size: 5 ounces tuna and 1 1/4 cups rice ____________________ To Make Shanghai Spinach Rice: Bring water to a boil in a medium saucepan. Add rice; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Stir in chopped spinach, spice mix, and salt. Serving Size: 1 1/4 cups

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