Meal

Asian Tuna Kabobs

Asian Tuna Kabobs

ASIAN TUNA KABOBS 
In a medium bowl, whisk together 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 and 1 seeded and minced serrano chile. Season with pepper to taste. Transfer 3 tbsp. marinade to a small bowl; reserve. Add 1 ½ lbs. cubed ahi tuna, cut into 1 ¼" cubes, to remaining marinade in medium bowl; toss to coat. Refrigerate at least 30 min. Alternate tuna, bell peppers and onions on 8 metal 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). Serve drizzled with reserved marinade.

LOW-FAT ROSEMARY ROASTED POTATOES 
These are ready to heat-and-eat right from the Deli Case.

BLACKBERRIES AND STONE FRUITS
Combine 12 oz. blackberries and 2 lbs. pitted and sliced stone fruits of your choice (peaches, nectarines, plums, apricots and/or cherries) with Vanilla Honey Syrup to taste.

VANILLA-HONEY SYRUP 
Place ½ cup water, ¼ cup Kowalski's Pure Honey, ¼ cup sugar and 1 tsp. vanilla paste in a small saucepan over medium heat; stir to combine. Bring to a simmer and stir occasionally until sugar is dissolved. Reduce heat to low and continue to simmer until reduced to less than ¾ cup (about 10 min.). Remove syrup from heat and let cool completely. Store extra syrup at room temperature for up to 3 weeks; use for flavoring yogurt, drizzling on toast, sweetening smoothies, etc.

UNSWEETENED ICED TEA 
Try some refreshing Honest Tea Community Green Tea or Moroccan Mint Green Tea, available chilled in the Deli Department. (Try decaf green tea for a better night's rest!)

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