Tuna Kabobs

Coastal Living
4 servings


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1 teaspoon grated fresh ginger
1 garlic clove, minced
1/2 teaspoon sesame oil
1/4 cup dry white wine
2 tablespoons soy sauce
1 teaspoon dark corn syrup
1/4 teaspoon ground red pepper
3 tablespoons tahini
4 (1-inch-thick) tuna steaks (about 1 1/2 pounds)
2 (14-ounce) cans artichoke hearts, drained and halved
Garnish: Spinach leaves


Saute ginger and garlic in hot sesame oil in a small saucepan over medium-high heat for 2 minutes. Stir in wine and next 3 ingredients. Remove from heat, and stir in tahini. Keep tahini sauce warm.

Cut tuna into 20 (1-inch) pieces. Thread tuna and artichokes alternately onto 6-inch skewers.

Grill, covered with grill lid, over high heat (400° to 500°) about 3 minutes, turning and basting with tahini sauce. Serve with Spinach Rice. Garnish, if desired.

Created date

June 2001