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Tuna Kabobs

Yield 4 servings


  • 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
  • Spinach Rice
  • Garnish: Spinach leaves

How to Make It

  1. 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.

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

  3. 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.