Tuna Kebabs
By Lv2Cook
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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