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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 teaspoon grated fresh ginger |
1 garlic clove, minced |
1/2 teaspoon sesame oil |
1/4 cup dry white wine |
2 tablespoons soy sauce |
1 teaspoon dark corn syrup |
1/4 teaspoon ground red pepper |
3 tablespoons tahini |
4 (1-inch-thick) tuna steaks (about 1 1/2 pounds) |
2 (14-ounce) cans artichoke hearts, drained and halved |
spinach rice |
garnish: spinach leaves |
Directions:
1. Saute ginger and garlic in hot sesame oil in a small saucepan over medium-high heat for 2 minutes. Stir in wine and next 3 ingredients. Remove from heat, and stir in tahini. Keep tahini sauce warm.
2. Cut tuna into 20 (1-inch) pieces. Thread tuna and artichokes alternately onto 6-inch skewers.
3. Grill, covered with grill lid, over high heat (400° to 500°) about 3 minutes, turning and basting with tahini sauce. Serve with Spinach Rice. Garnish, if desired.
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