Yes we are on a grilling kick... for some reason grilling seems to prolong the feeling of summer. Although we now live in the sunny state of Arizona, we are always looking for ways to get that feeling of summer longer.
Teriyaki Tuna Kabobs: Makes 4 servings
INGREDIENTS:
• 4 Ahi tuna steaks (10 ounces each), cut into 1-1/2-in. chunks
• 1 cup (5.26 oz) sweet red pepper, cut into 1-in. pieces
• 1 cup (6.34 oz) large leeks, cut into 1-in. pieces
MARINADE/DRESSING:
• 1/4 cup minced fresh cilantro
• 4 teaspoons sesame oil
• 3 tablespoons lime juice
• 2 tablespoons soy sauce
• 4 teaspoons extra virgin olive oil
• 1 tablespoon minced fresh ginger root
• 2 garlic cloves, minced
SALAD:
• 5 cups (5.3 oz) fresh baby spinach (5 greens)
• 1/2 cup (2.63 oz) medium sweet yellow pepper, cut into 1-in. pieces (1 green)
• 1 cup (5.26 oz) cherry tomatoes, halved (2 greens)
DIRECTIONS: 1. Thread tuna chunks onto four metal or soaked wooden skewers. Thread pepper and Leek pieces onto four more skewers. Place skewers in a 13x9-in. baking dish.
2. Whisk together marinade ingredients. Reserve half of mixture for salad dressing. Pour remaining marinade over skewers; refrigerate, covered, 30 minutes.
3. Grill kabobs, covered, on a greased grill rack over medium heat, turning occasionally, until tuna is slightly pink in center for medium-rare (2-3 minutes per side) and vegetables are crisp-tender (10-12 minutes). Remove tuna kabobs from direct heat and keep warm while vegetables finish grilling.
4.For salad, toss spinach, yellow pepper and cherry tomatoes with reserved dressing. For each portion, serve a tuna kabob and vegetable kabob over salad
1L/3G/2.5C/2F
Ok, now it’s your turn! Make your own healthy kabobs with this recipe and take a photo and tag us so we can check it out!
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