Recipe courtesy of Graham Kerr
Tuna Kebabs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 251
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 14
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 33
- Cholesterol
- 44
- Sodium
- 638
Ingredients
Sauce:
1/2 teaspoon light olive oil with a dash of toasted sesame oil
1 clove garlic, chopped
1 teaspoon freshly grated gingerroot
6 tablespoons de-alcoholized white wine, divided
2 tablespoons low sodium tamari sauce
1 tablespoon brown sugar
1 teaspoon Shanghai Coastline Ethmix (see note)
2 tablespoons unsalted creamy peanut butter, oil poured off
Kebabs:
1 pound fresh tuna cut into 20 (1-inch) pieces
1 (8 1/2 ounce) can whole artichoke hearts (8 hearts), drained and cut into halves
1 tablespoon chopped cilantro or parsley for garnish
Garnish:
3 tablespoons chopped cilantro or parsley
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.