Tuna Kebabs

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4 servings (serving size: 5 ounces tuna and 1 1/4 cups rice)


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1/2 teaspoon dark sesame oil
1 teaspoon grated peeled fresh ginger
1 garlic clove, minced
1/4 cup dry white wine
2 tablespoons low-sodium tamari or soy sauce
1 teaspoon brown sugar
2 tablespoons peanut butter
4 (6-ounce) tuna steaks (about 1 inch thick)
1 (14-ounce) can artichoke hearts (8- to 10-count), drained and halved
Cooking spray
Chopped cilantro (optional)


Heat oil in a small saucepan over medium-high heat. Add ginger and garlic; sauté 2 minutes. Stir in wine, tamari, brown sugar, and spice mix; remove from heat. Stir in peanut butter. Set aside; keep warm.

Prepare grill. Cut tuna steaks into 20 (1-inch) pieces. Thread tuna and artichokes alternately onto each of 4 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 3 minutes or until desired degree of doneness, turning and basting with peanut sauce. Serve with Shanghai Spinach Rice; garnish with cilantro, if desired.

Created date

October 2003

Nutritional Information

Calories 405
Caloriesfromfat 30 %
Fat 13.5 g
Satfat 3 g
Monofat 4.6 g
Polyfat 4.4 g
Protein 45.4 g
Carbohydrate 22 g
Fiber 1 g
Cholesterol 65 mg
Iron 3.6 mg
Sodium 401 mg
Calcium 42 mg