Asian Tuna Kabobs
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. honey
1 tbsp. chopped fresh cilantro, plus extra for garnish
1 serrano chile, seeded, minced
- coarsely ground black pepper, to taste
1 ½ lbs. ahi tuna, cut into 1 ¼" cubes
- nonstick vegetable oil spray
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
*A note about gluten: To make this recipe gluten free, use a gluten-free tamari in place of the soy sauce.
Whisk first eight ingredients in medium bowl; season with pepper. Transfer 3 tbsp. marinade to a small bowl; reserve. Add tuna to remaining marinade in medium bowl; toss to coat. Refrigerate at least 30 min. Alternate tuna, peppers and onions on skewers. Spray skewers lightly with vegetable oil spray. Grill directly over a grill preheated to medium-high, turning frequently (about 4 min. for medium-rare). Transfer skewers to a serving platter; drizzle with reserved marinade and sprinkle with cilantro. Serve immediately.
Nutrition Information per Serving:
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.