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Tuna Kebabs

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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

Details

Servings 1

Preparation

Step 1

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
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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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