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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 teaspoon dark sesame oil |
1 teaspoon grated peeled fresh ginger |
1 garlic clove, minced |
1/4 cup dry white wine |
2 tablespoons low-sodium tamari or soy sauce |
1 teaspoon brown sugar |
teaspoon shanghai coastline spice mix |
2 tablespoons peanut butter |
4 (6-ounce) tuna steaks (about 1 inch thick) |
1 (14-ounce) can artichoke hearts (8- to 10-count), drained and halved |
cooking spray |
shanghai spinach rice |
chopped cilantro (optional) |
Directions:
1. Heat oil in a small saucepan over medium-high heat. Add ginger and garlic; sauté 2 minutes. Stir in wine, tamari, brown sugar, and spice mix; remove from heat. Stir in peanut butter. Set aside; keep warm.
2. Prepare grill. Cut tuna steaks into 20 (1-inch) pieces. Thread tuna and artichokes alternately onto each of 4 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 3 minutes or until desired degree of doneness, turning and basting with peanut sauce. Serve with Shanghai Spinach Rice; garnish with cilantro, if desired.
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