TUNA TERIYAKI KABOBS

Tuna Teriyaki Kabobs image

I love to barbecue but don't always want a heavy dinner. These are perfect in the spring, and you'll have room for dessert! -Holly Battiste, Barrington, New Jersey

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 kabobs.

Number Of Ingredients 15

Ingredients

1-1/2 pounds tuna steaks, cut into 1-1/2-in. chunks
2 medium sweet red peppers, cut into 1-in. pieces
1 large sweet onion, cut into 1-in. pieces
MARINADE/DRESSING:
1/4 cup minced fresh cilantro
1/4 cup sesame oil
3 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
SALAD:
1 package (5 ounces) fresh baby spinach
1 medium sweet yellow pepper, cut into 1-in. pieces
8 cherry tomatoes, halved

Steps:

Thread tuna chunks onto 4 metal or soaked wooden skewers. Thread pepper and onion pieces onto 4 more skewers. Place skewers in a 13x9-in. baking dish., Whisk together marinade ingredients. Reserve half of mixture for salad dressing. Pour remaining marinade over skewers; refrigerate, covered, 30 minutes., Grill kabobs, covered, on a greased grill rack over medium heat, turning occasionally, until tuna is slightly pink in center for medium-rare (2-3 minutes per side) and vegetables are crisp-tender (10-12 minutes). Remove tuna kabobs from direct heat and keep warm while vegetables finish grilling., For salad, toss spinach, yellow pepper and cherry tomatoes with reserved dressing. For each portion, serve a tuna kabob and vegetable kabob over salad.

Nutrition Facts : Calories 389 calories, Fat 16g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 444mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 45g protein. Diabetic Exchanges