Thai Tuna Kabobs

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  • Makes: 4 servings
  • Serving Size: 2 kabobs
  • Prep: 30 mins
  • Marinate: 2 hrs to 4 hrs
  • Grill: 10 mins to 12 mins

Thai Tuna Kabobs

Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1-inch cubes; set aside. For marinade, in a small bowl stir together 2 tablespoons cilantro, peppers, lemon or lime peel, lemon or lime juice, rice vinegar, sesame oil, and sesame seeds; set aside.
  2. On 8 metal or wooden* skewers, alternately thread tuna**, onion wedges, and zucchini. Arrange skewers on a platter or in a shallow pan. Remove 1/4 cup of the marinade and brush over skewers. Cover and refrigerate for 2 to 4 hours. Cover and chill remaining marinade mixture.
  3. For a charcoal grill, grill skewers on rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until tuna flakes easily when tested with a fork but is still slightly pink inside, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack. Cover and grill as above.)
  4. Transfer kabobs to serving platter; sprinkle with remaining cilantro and serve with remaining marinade as sauce. If desired, serve with lime wedges.

From the Test Kitchen

*

If using wooden skewers, soak for 1 hour before using.

**

Thread tuna on skewer perpendicular to the grain of the fish.

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Nutrition Facts (Thai Tuna Kabobs)

  • Per serving:
  • 215 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 43 mg chol. ,
  • 58 mg sodium ,
  • 8 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 28 g pro.
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