Asian Tuna Kabobs

Asian Tuna Kabobs

Serves 4

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
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Directions
  1. In a medium mixing bowl, whisk first 8 ingredients (through Serrano pepper); season with black pepper.
  2. Transfer 3 tbsp. marinade to a small bowl; reserve.
  3. Add tuna to remaining marinade in medium bowl; toss to coat. Refrigerate for at least 30 min.
  4. Preheat grill to medium-high heat.
  5. Alternate pieces of tuna, peppers and onions on skewers; spray lightly with oil.
  6. Grill skewers directly over heat, turning frequently (about 4 min. for medium-rare).
  7. Transfer skewers to a serving platter; drizzle with reserved marinade and sprinkle with cilantro. Serve immediately.