Recipe courtesy of Graham Kerr
Yield:
4 servings
Level:
Easy

Ingredients

Sauce:
Kebabs:
Garnish:

Directions

Set 4 bamboo skewers to soak in warm water. Preheat the broiler or compression grill for 10 minutes.

For the sauce: Heat oil in a small saucepan over medium high heat and fry the garlic and ginger for 2 minutes to release flavorful oils. Add 1/4 cup of the wine, tamari, brown sugar, and Shanghai Spice Mix. Remove from the heat and add the peanut butter, stirring until smooth. Set aside and keep warm.

For the tuna kebabs: String 5 tuna pieces and 4 artichoke halves alternately on each bamboo skewer, starting and ending with tuna. Brush the kebabs with the sauce. Broil the kebabs for 3 minutes on each side or until the tuna is white throughout.

Add the remaining wine to the rest of the sauce to thin it to a pouring consistency.

Serve kebabs garnished with chopped cilantro or parsley on top.

Note: To make Shanghai Ethmix:

7 tablespoons crushed red pepper flakes 2 3/4 teaspoons ground ginger 2 3/4 teaspoons ground anise

Grind to a fine powder.

IDEAS YOU'LL LOVE

Tuna Casserole

Recipe courtesy of Ellie Krieger

Fishy Mixed Grill: Swordfish Kabobs with Garlic and Lemon, Tuna Steaks with Orange and Rosemary

Recipe courtesy of Rachael Ray

Tuna and Mushroom Kebabs with Wasabi Vegetable Salad

Recipe courtesy of Michael Lomonaco

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking