Red Barn Cafe-

Life is hectic - Savor every Bite!

Wednesday, July 28, 2010

Tuna Teriyaki Kebabs

Serves 4

4 fresh tuna steaks, cut into equal sized pieces about 1 1/2 inches
2 VIdalia onions, quartered and separated into individual pieces
2 red bell peppers, sliced into 1 in pieces

Dressing and Marinade:

1 bunch cilantro, chopped
1/4 cup toasted sesame oil
2 Tbsp xtra virgin olive oil
1 1/2 limes, juiced
2 cloves garlic, minced
1 piece fresh ginger, grated
2 tbsp soy sauce

Mix together marinade/dressing ingredients and set aside half for dressing in another bowl.

1 package baby spinach
1 yellow bell pepper
8 cherry tomatoes

Thread tuna and vegetables on skewers. (note: if using bamboo skewers, soak in water for 5 min before so they do not burn)

Pour half the marinade over the skewers and refrigerate for 1/2 hour.

Toss the reserved dressing with baby spinach and 1 yellow bell pepper, cut into strips, and 8 cherry tomatoes, halved.

Grill kebabs on preheated grill set on medium for 5-7 min per side. Vegetables should start to blacken and tuna should be pink inside.

Serve kebabs over the salad.

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