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Tuna Teriyaki Kabobs

Total Time

Prep: 25 min. + marinating Grill: 15 min.

Makes

8 kabobs

I love to barbecue but don't always want a heavy dinner. These are perfect in the spring, and you'll have room for dessert! —Holly Battiste, Barrington, New Jersey
Tuna Teriyaki Kabobs Recipe photo by Taste of Home

Ingredients

  • 1-1/2 pounds tuna steaks, cut into 1-1/2-in. chunks
  • 2 medium sweet red peppers, cut into 1-in. pieces
  • 1 large sweet onion, cut into 1-in. pieces
  • MARINADE/DRESSING:
  • 1/4 cup minced fresh cilantro
  • 1/4 cup sesame oil
  • 3 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • SALAD:
  • 1 package (5 ounces) fresh baby spinach
  • 1 medium sweet yellow pepper, cut into 1-in. pieces
  • 8 cherry tomatoes, halved

Directions

  1. Thread tuna chunks onto 4 metal or soaked wooden skewers. Thread pepper and onion pieces onto 4 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.

Nutrition Facts

2 kabobs: 389 calories, 16g fat (2g saturated fat), 66mg cholesterol, 444mg sodium, 15g carbohydrate (9g sugars, 4g fiber), 45g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 2 fat.

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