Tuna Kebabs

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

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Nutritional Information

Amount per serving
  • Calories: 405
  • Calories from fat: 30%
  • Fat: 13.5g
  • Saturated fat: 3g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 4.4g
  • Protein: 45.4g
  • Carbohydrate: 22g
  • Fiber: 1g
  • Cholesterol: 65mg
  • Iron: 3.6mg
  • Sodium: 401mg
  • Calcium: 42mg


  • 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)


  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.
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