Tuna Kebabs
Ingredients
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green onions (chopped)
- 1/4 cup
- 59 g
-
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pineapple juice (100%)
- 3 tbsp
- 44 g
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soy sauce (lowest sodium available)
- 1 1/2 tbsp
- 22 g
-
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red wine vinegar or rice vinegar
- 1 tbsp
- 15 g
-
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water
- 1 tbsp
- 15 g
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honey
- 1 tbsp
- 15 g
-
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garlic (minced)
- 1 clove
- 1 clove
-
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ground ginger
- 1/2 tsp
- 2 g
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pepper
- 1/4 tsp
- 1 g
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tuna steaks (rinsed, patted dry, and cut into 12 cubes)
- 1 lbs
- 454 g
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nonstick cooking spray
- 1
- 1
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small red or green bell pepper (cut into 12 squares)
- 1
- 1
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small yellow summer squash or zucchini (cut into 12 slices)
- 1
- 1
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small red onion (cut into 12 wedges)
- 1
- 1
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Fresh Pineapple
- 12 (1 1/2-inch) cubes
- 12 (1 1/2-inch) cubes
-
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grape or cherry tomatoes
- 12
- 12
-
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Kebabs de atún
15 min9 min6 -
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Directions
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In a large glass baking dish, stir together the marinade ingredients. Remove and set aside 2 tablespoons of the marinade.
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Add the fish to the marinade remaining in the dish, turning to coat. Cover and refrigerate for 15 minutes-1 hour, turning occasionally.
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Drain the fish, discarding the marinade. Pat the fish dry with paper towels.
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Lightly spray the grill rack with cooking spray. Preheat the grill on medium high. Or lightly spray a large indoor grill pan with cooking spray. Heat over medium-high heat.
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Meanwhile, soak six 12-inch wooden skewers for at least 10 minutes in cold water to keep them from charring, or use metal skewers. Lightly spray the skewers with cooking spray. For each kebab, thread each skewer with 2 tuna cubes, 2 bell pepper squares, 2 slices of squash, 2 onion wedges, 2 pineapple cubes, and 2 tomatoes. Baste with the reserved marinade.
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Grill the kebabs for 4 minutes. Turn over. Grill for 3-5 minutes, or until the fish is cooked to the desired doneness.