Grilled Asian Tuna Over Spinach
- 2 - 8oz. Tuna Steaks
- 8 Bamboo Skewers
- Marinade:
- 1/4 C Reduced Sodium Soy Sauce
- 1/8 C Sesame Oil
- 2 T Fresh Ginger, Grated
- 1/2 t Ground Coriander
- 1/2 t Chinese 5-Spice Powder (Ground Cinnamon can be substituted)
- 1 T Prepared Garlic Sauce
- (Found in Asian specialty markets)
- 6 C Fresh Baby Spinach
- 1 Bell Pepper -
- (Roasted and Skin Removed)
- 1 Sweet Potato (Cut 1/4" Dice)
- 1 T Olive Oil
- 4 Green Onions
- 4 T Sesame Seeds
- 2 T Whole-Grain Mustard
- 6 T Reduced-Fat Ranch Dressing
- (I use Hidden Valley)
- 1 T Skim Milk
- Salt and Pepper
- Soak bamboo skewers in cold water for 30 minutes. Mix together marinade ingredients in medium sized bowl. Set aside. Cut tuna steaks into bite-sized pieces (about 3/4" dice) and thread onto skewers. Place in shallow dish and pour marinade over tuna skewers. Cover and chill 1 hour. (Skewers can be marinated for up to 1 day.)
- Preheat oven to 425 degrees. Toss diced sweet potato with oil and season with salt and pepper. Place in a small baking dish (single layer) and bake until potatoes are fork tender and crispy (approximately 20 minutes).
- Meanwhile, ignite grill and set on medium-high heat. Prepare vegetables and dressing. Julienne roasted red pepper; then cut strips in half lengthwise. Slice the green onions thin on the bias. Combine the ranch dressing, milk and mustard; set aside.
- Sprinkle tuna skewers with sesame seeds and place right on grill rack. Cook about 3 minutes on each side or until done. Let sit for 5 mintues. Remove tuna from skewers.
- Assemble the Salad:
- Toss spinach with dressing. Divide onto 4 plates. Sprinkle each salad with roasted red peppers, green onions and sweet potatoes. Top each salad with grilled tuna (about 2 skewers each). Enjoy!
skewers, marinade, soy sauce, sesame oil, t, ground coriander, t, spinach, bell pepper, sweet potato, olive oil, green onions, sesame seeds, t, t, t, salt
Taken from www.epicurious.com/recipes/member/views/grilled-asian-tuna-over-spinach-1201362 (may not work)