Our Asian spin on kebabs pairs fresh tuna with hearty veggies in a weeknight main that’s also great for entertaining.
1/2 cup chopped fresh cilantro, divided
1/4 cup lower-sodium soy sauce
3 tablespoons sesame oil
1 tablespoon honey
2 teaspoons sesame seeds
1 teaspoon black pepper
1 1/2 pounds tuna fillet, cut into 24 chunks
16 shishito peppers or mini bell peppers
8 cremini mushrooms, halved
1 medium eggplant, cut into 16 (1-inch) cubes
Added sugars 4g
Calcium 4% DV
Potassium 28% DV
How to Make It
Soak 8 (12-inch) wooden skewers in water 15 minutes.
Stir together 1/4 cup cilantro, soy sauce, sesame oil, honey, sesame seeds, and black pepper in a large bowl. Reserve half of marinade. Add tuna to remaining marinade in bowl; toss to coat. Chill 15 minutes.
Remove tuna from marinade. Place marinade in a saucepan; boil 2 minutes. Thread tuna, shishito peppers, mushrooms, and eggplant onto skewers, beginning and ending with tuna.
Heat a grill pan over medium-high. Coat with cooking spray. Grill skewers until charred, 3 to 4 minutes, turning once. Brush with cooked marinade during last minute of grilling. Place skewers on a plate. Top with reserved marinade and remaining 1/4 cup cilantro.
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