Tuna Kebabs
- 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
- 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
- Chopped cilantro (optional)
- Heat oil in a small saucepan over medium-high heat. Add ginger and garlic; saute 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.
dark sesame oil, fresh ginger, garlic, white wine, soy sauce, brown sugar, peanut butter, tuna, cooking spray, cilantro
Taken from www.myrecipes.com/recipe/tuna-kebabs (may not work)