Tuna Skewers with Vegetable Rice

A simple teriyaki sauce mixture gives an Asian accent to these broiled tuna skewers served over a bed of vegetables and rice.

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  • Makes: 4 servings
  • Prep: 15 mins
  • Marinate: 30 mins
  • Broil: 5 mins

Tuna Skewers with Vegetable Rice

Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1/4-inch-thick strips. In a small bowl combine teriyaki sauce, green onion, and wasabi powder. Place fish in a shallow dish; add half of the teriyaki mixture; stirring to coat fish. Set remaining teriyaki mixture aside. Cover fish and chill for 30 minutes, stirring once. If using bamboo skewers, soak them in water for 30 minutes; drain.
  2. Meanwhile, in a 2-quart saucepan combine water, rice, carrot, sweet pepper, and salt. Bring to boiling; reduce heat. Simmer, covered, for 40 minutes. Stir in broccoli. Cook, covered for 5 minutes more or until rice is tender. Remove from heat. Let stand, covered, for 5 minutes. Stir in reserved teriyaki mixture.
  3. Preheat broiler. Thread fish strips accordion-style on four 12-inch skewers. Place skewers on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 5 to 7 minutes or until fish flakes easily when tested with a fork, turning once halfway through broiling. Serve with rice. Makes 4 servings.
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Nutrition Facts (Tuna Skewers with Vegetable Rice)

  • Per serving:
  • 194 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 22 mg chol. ,
  • 805 mg sodium ,
  • 23 g carb. ,
  • 2 g fiber ,
  • 17 g pro.
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