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Teriyaki Tuna Kabobs

Ingredients

  • 4 Ahi tuna steaks (10 ounces each), cut into 1-1/2-in. chunks (4 leanest)
  • 1 cup (5.26 oz) sweet red pepper, cut into 1-in. pieces (2 greens)
  • 1 cup (6.34 oz) large leeks, cut into 1-in. pieces (2 greens)

MARINADE/DRESSING:

  • 1/4 cup minced fresh cilantro
  • 4 teaspoons sesame oil (4 healthy fats)
  • 3 tablespoons lime juice (4 1/2 condiments)
  • 2 tablespoons soy sauce (2 condiments)
  • 4 teaspoons extra virgin olive oil (4 healthy fats)
  • 1 tablespoon minced fresh gingerroot (1 1/2 condiments)
  • 2 garlic cloves, minced (2 condiments)

SALAD:

  • 5 cups (5.3 oz) fresh baby spinach (5 greens)
  • 1/2 cup (2.63 oz) medium sweet yellow pepper, cut into 1-in. pieces (1 green)
  • 1 cup (5.26 oz) cherry tomatoes, halved (2 greens)

Directions

  1. Thread tuna chunks onto four metal or soaked wooden skewers. Thread pepper and Leek pieces onto four more skewers. Place skewers in a 13x9-in. baking dish.

  2. Whisk together marinade ingredients. Reserve half of mixture for salad dressing. Pour remaining marinade over skewers; refrigerate, covered, 30 minutes.

  3. 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.

  4. For salad, toss spinach, yellow pepper and cherry tomatoes with reserved dressing. For each portion, serve a tuna kabob and vegetable kabob over salad

Makes 4 servings Per serving 1 Leanest protein 3 Greens 2 ½ condiments 2 fats