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.

Good Foods For Good Health

Nutrition Information per Serving:
Total Calories: 254
Total Fat: 6 g
Saturated Fat: 1 g
Protein: 41 g
Sodium: 258 mg

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.