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Ginger Tuna Kabobs

Makes: 4 servings
Marinate 20 mins Grill 6 mins to 9 mins
Ginger Tuna Kabobs
  • 12  ounces  skinless tuna steaks
  • 3  tablespoons  reduced-sodium soy sauce
  • 3  tablespoons  water
  • 1  tablespoon  snipped green onion tops or snipped fresh chives
  • 2  teaspoons  grated fresh ginger
  • 1/2  medium pineapple, cored and cut into 1-inch cubes
  • 1  medium red or green sweet pepper, cubed
  • 6  green onions, cut into 2-inch pieces
  • 1/4  cup  honey

1. 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.

2. 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.

3. 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 251,
  • Fat, total (g) 5,
  • chol. (mg) 32,
  • sat. fat (g) 1,
  • carb. (g) 32,
  • fiber (g) 2,
  • pro. (g) 22,
  • vit. A (RE) 546,
  • vit. C (mg) 41,
  • sodium (mg) 446,
  • calcium (mg) 40,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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