Rosemary Tuna Kabobs

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  • Makes: 4 servings
  • Prep: 25 mins
  • Marinate: 2 hrs
  • Broil: 8 mins

Rosemary Tuna Kabobs

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Directions

  1. Thaw tuna, if frozen. Rinse tuna; pat dry. Cut into 1-inch pieces. Place tuna in a plastic bag set in a shallow dish. For the marinade, in a small bowl stir together the lemon peel, lemon juice, cooking oil, rosemary, garlic, salt, and pepper. Pour over tuna. Close bag. Marinate in refrigerator for 2 hours, turning bag occasionally.
  2. Meanwhile, scrub potatoes; cut any large potatoes in half. In a medium saucepan cook potatoes in a small amount of boiling water for 15 to 20 minutes or just until tender; drain. Rinse with cold water. Set aside.
  3. Drain tuna, reserving marinade. On 4 long metal skewers, alternately thread the tuna, potatoes, and squash or zucchini, leaving about 1/4-inch space between pieces. Spray the unheated rack of a broiler pan with nonstick coating. Place kabobs on rack. Brush with marinade. Broil 4 inches from heat for 5 minutes. Turn kabobs; brush with some of the marinade. Discard remaining marinade. Broil kabobs for 3 to 4 minutes more or until tuna flakes easily when tested with a fork and squash is tender. To serve, place a tomato on the end of each kabob. If desired, serve with rice. Makes 4 servings.
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Nutrition Facts (Rosemary Tuna Kabobs)

  • Per serving:
  • 235 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 34 mg chol. ,
  • 220 mg sodium ,
  • 23 g carb. ,
  • 2 g fiber ,
  • 19 g pro.
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