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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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âThis is such a quick and easy summer meal! My children love to help cut up the veggies and assemble the skewers, says Lynn Caruso of San Jose, California. I serve it over brown rice cooked in low-salt chicken broth and garnish with parsley and lemon wedges.â 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 |
Directions:
1. 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.
2. 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.
3. Grill tuna, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side for medium-rare or until fish is slightly pink in the center and vegetables are crisp-tender. Yield: 8 kabobs.
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