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Tuna Kebabs

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

Ingredients

  • 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
  • teaspoon Shanghai Coastline Spice Mix
  • 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
  • Shanghai Spinach Rice
  • Chopped cilantro (optional)

Nutrition 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

How to Make It

  1. 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.

  2. 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.