Tuna kebabs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Light olive oil with a dash of toasted sesame oil |
| 1 | Clove garlic, chopped | |
| 1 | teaspoon | Freshly grated gingerroot |
| 6 | tablespoons | De-alcoholized white wine, divided |
| 2 | tablespoons | Low sodium tamari sauce |
| 1 | tablespoon | Brown sugar |
| 1 | teaspoon | Shanghai coastline ethmix (see note) |
| 2 | tablespoons | Unsalted creamy peanut butter, oil poured off |
| 1 | pounds | Fresh tuna cut into 20 (1-inch) pieces |
| 1 | can | (8 1/2 ounce) whole artichoke hearts (drained and cut hearts), into halves |
| 1 | tablespoon | Chopped cilantro or parsley for garnish |
| 3 | tablespoons | Chopped cilantro or parsley |
Directions
SAUCE
KEBABS
GARNISH
set 4 bamboo skewers to soak in warm water.
Preheat the broiler or compression grill for 10 minutes.
For the sauce: Heat oil in a small saucepan over medium high heat and fry the garlic and ginger for 2 minutes to release flavorful oils. Add ¼ cup of the wine, tamari, brown sugar, and Shanghai Spice Mix. Remove from the heat and add the peanut butter, stirring until smooth. Set aside and keep warm.
For the tuna kebabs: String 5 tuna pieces and 4 artichoke halves alternately on each bamboo skewer, starting and ending with tuna. Brush the kebabs with the sauce. Broil the kebabs for 3 minutes on each side or until the tuna is white throughout.
Add the remaining wine to the rest of the sauce to thin it to a pouring consistency.
Serve kebabs garnished with chopped cilantro or parsley on top.
Yield: 4 servings
Note: To make Shanghai Ethmix:
7 tablespoons crushed red pepper flakes 2¾ teaspoons ground ginger 2 ¾ teaspoons ground anise Grind to a fine powder.
Recipe by: Cooking Live Show #8881 Posted to MC-Recipe Digest V1 #627 by "Angele and Jon Freeman" <jfreeman@...> on May 31, 1997