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12
ounces fresh or frozen tuna steaks
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3
tablespoons soy sauce
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1
tablespoon toasted sesame oil
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1
tablespoon chopped green onion
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2
teaspoons fresh ginger
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1
mango, peeled, seeded, and cut into 1-1/2-inch cubes
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1
medium green sweet pepper, cut into 1-1/2-inch pieces
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6
green onions, cut into 2-inch pieces
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1/4
cup honey
1. Thaw tuna, if frozen. Cut into 1-1/2-inch cubes. Place in a 1-gallon sealable plastic bag. Add soy sauce, sesame oil, chopped green onion, and ginger. Seal bag; gently turn to coat tuna. Let stand 20 minutes. Drain, reserving marinade.
2. Thread tuna, mango, sweet pepper, and green onion pieces onto four 8-inch skewers. Place skewers on the rack of the grill directly over medium-high heat. Grill for 6 to 9 minutes or until desired doneness, turning several times and brushing with some of the reserved marinade during last 5 minutes of grilling.
3. Bring remaining marinade just to boiling in a small saucepan. Remove from heat; stir in honey. Brush skewers with heated marinade just before serving. Pass any remaining heated marinade. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 274,
- Protein (gm) 22,
- Carbohydrate (gm) 30,
- Fat, total (gm) 8,
- Cholesterol (mg) 32,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Vitamin A (IU) 3839,
- Vitamin C (mg) 40,
- Sodium (mg) 730,
- Calcium (DV %) 30,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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