Tuna Veggie Kabobs Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
2 pounds tuna steaks, cut into 1-1/2-inch cubes
16 large fresh mushrooms
3 medium green peppers, seeded and cut into 2-inch pieces
3 medium ears sweet corn, cut into 2-inch pieces
3 medium zucchini, cut into 1-inch slices
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons finely chopped shallot
1 tablespoon rice vinegar
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1/2 teaspoon pepper
Instructions
Place tuna in a large resealable plastic bag; place the vegetables in another large resealable plastic bag. In a small bowl, combine the remaining ingredients. Place half of the marinade in each bag. Seal bags and turn to coat; refrigerate for 1 hour.
Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread tuna and vegetables. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill tuna, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes for medium-rare or until fish is slightly pink in the center and vegetables are crisp-tender, turning occasionally.
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