Ginger Tuna Kabobs
ounces skinless tuna steaks
tablespoons reduced-sodium soy sauce
teaspoons grated fresh ginger
medium pineapple, cored and cut into 1-inch cubes
medium red or green sweet pepper, cubed
green onions, cut into 2-inch pieces
- Cut tuna into 1-inch cubes. Place in a large plastic bag. Add soy sauce, water, snipped green onion tops or chives, and ginger. Seal bag and turn gently to coat cubes. Let stand at room temperature for 20 minutes. Drain, reserving marinade.
- Thread tuna, pineapple, sweet pepper, and green onion pieces onto skewers. Grill kabobs, uncovered, directly over medium coals for 6 to 9 minutes or until tuna just flakes easily with a fork, turning once.
- Meanwhile, bring reserved marinade to boiling; strain. Discard any solids. Stir honey into hot marinade. Brush tuna, fruit, and vegetables generously with honey-soy mixture just before serving. Makes 4 servings.
Nutrition Facts(Ginger Tuna Kabobs)
- Per serving:
- 251 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 32 mg chol.,
- 446 mg sodium,
- 32 g carb.,
- 2 g fiber,
- 22 g pro.
- Percent Daily Values are based on a 2,000 calorie diet