Source: Better Homes and Gardens


Recipe Summary

2 hrs
8 mins
2 hrs 33 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

235 calories; fat 7g; cholesterol 34mg; saturated fat 1g; carbohydrates 23g; insoluble fiber 2g; protein 19g; vitamin a 51.5RE; vitamin c 26.6mg; sodium 220mg; calcium 20.2mg; iron 2.9mg.