Ingredients:
- 2 tbsp gingerroot, grated (i used a bit less)
- 1 red bell pepper, cut into 1-inch squares
- 1 onion, cut into 1 inch squares
- 4 -6 skewers, 12-inch long (i used wooden but the original recipe recommends metal)
Directions:
- In a bowl, whisk together first 8 ingredients (vingear - chile) and then season with the pepper. Transfer 3 tablespoons to a cup and reserve.
- Add tuna to remaining marinade, tossing to coat and refrigerate for up to 45 minutes.
- Prepare grill and spray grill reack with Pam.
- Prepare skewers by alternating fish, pepper and onion squares on skewers.
- Grill skewers to desired doneness - mine took about 10 mintes- turning often.
- Transfer to platter, drizzling reserved marinade over skewers and sprinkle with additional cilantro, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 417.4 Kcal (1748 kJ) | ||
| Calories from fat | 200.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.3g | 34% | |
|---|---|---|---|
| Cholesterol | 64.62mg | 22% | |
| Sodium | 69.21mg | 3% | |
| Potassium | 507.05mg | 11% | |
| Total Carbs | 12.68g | 4% | |
| Sugars | 10.82g | 43% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 39.39g | 79% | |
| Vitamin C | 31.6mg | 53% | |
| Vitamin A | 2.4mg | 81% | |
| Iron | 14.3mg | 79% | |
| Calcium | 22.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 154.58 Kcal (647 kJ) | ||
| Calories from fat | 74.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.26g | 34% | |
|---|---|---|---|
| Cholesterol | 23.93mg | 22% | |
| Sodium | 25.63mg | 3% | |
| Potassium | 187.78mg | 11% | |
| Total Carbs | 4.7g | 4% | |
| Sugars | 4.01g | 43% | |
| Dietary Fiber | 0.34g | 4% | |
| Protein | 14.59g | 79% | |
| Vitamin C | 11.7mg | 53% | |
| Vitamin A | 0.9mg | 81% | |
| Iron | 5.3mg | 79% | |
| Calcium | 8.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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