Asian Tuna Kabobs
Ingredients
Low in total fat, but a good source of omega-3 fats, a serving provides nearly a day's worth of vitamin C and is rich in heart-helping vitamins A, D, B12 and potassium.
A note about gluten: To make this recipe gluten free, use a gluten-free tamari in place of the soy sauce.
3 tbsp.
rice vinegar
2 tbsp.
finely grated peeled fresh ginger
2 tbsp.
peanut oil
2 tbsp.
sesame oil
2 tbsp.
soy sauce
2 tbsp.
Kowalski's Pure Honey
1 tbsp.
chopped fresh cilantro, plus extra for garnish
1
Serrano chile pepper, seeded and minced
- freshly ground Kowalski's Black Peppercorns, to taste
1 ½ lbs.
ahi tuna, cut into 1 ¼" cubes
- nonstick vegetable oil spray, as needed
1
large red bell pepper, cut into 1" squares
1
large sweet onion (such as Maui or Vidalia), cut into 1" squares
8
(10") metal skewers
Directions
- In a medium mixing bowl, whisk first 8 ingredients (through Serrano pepper); season with black pepper.
- Transfer 3 tbsp. marinade to a small bowl; reserve.
- Add tuna to remaining marinade in medium bowl; toss to coat. Refrigerate for at least 30 min.
- Preheat grill to medium-high heat.
- Alternate pieces of tuna, peppers and onions on skewers; spray lightly with oil.
- Grill skewers directly over heat, turning frequently (about 4 min. for medium-rare).
- Transfer skewers to a serving platter; drizzle with reserved marinade and sprinkle with cilantro. Serve immediately.
