Arranging food on skewers is
a natural way to involve guests in meal preparation. Dishes like
this one are much healthier for you than the more commonly barbecued
burger or steak. In addition to the added advantage of consuming
fewer calories and less saturated fat, the tuna contains healthy
omega-3 fatty acids.
Serve the kebobs with bulgur
wheat or brown rice and a green salad, and youve got a
delicious and healthy outdoor meal.
Tuna Kebobs - Makes 4 servings.
1/3 cup fresh lime juice (about
1 Tbsp. reduced-sodium soy sauce
1 garlic clove, minced
2 Tbsp. chopped fresh basil leaves
1/4-1/2 tsp. red pepper flakes, or as desired (optional)
1/4 tsp. freshly-ground black pepper
3 Tbsp. extra virgin olive oil
1 lb. fresh tuna, cut in 12 chunks
1 large cucumber, peeled, seeded and sliced
8 large cherry tomatoes
1 medium red onion, halved vertically and cut into crescents
Preheat grill or broiler.
In a glass or other non-reactive
bowl, combine the lime juice, soy sauce, garlic, basil, pepper
flakes, pepper and oil. Add the tuna to the marinade, turning
to coat. Cover and marinate up to 1 hour, turning tuna chunks
Using four 10-inch metal, or
well-soaked wooden or bamboo skewers, assemble the kebobs, alternating
the fish with pieces of cucumber, onion and tomato.
Broil the kebobs 5 minutes.
Turn and cook until the fish is firm to the touch and the vegetables
browned, about 5 minutes more. Do not overcook or the tuna will
be dry. Serve either hot or at room temperature with rice.
Per serving: 241 calories, 12
g. total fat (2 g. saturated fat), 8 g. carbohydrate, 26 g. protein,
1 g. dietary fiber, 182 mg. sodium.