Juicy cubes of tuna with a crunchy coating of chopped walnuts are cooked on skewers accompanied by thick rings of zucchini and plump, ripe grape tomatoes in this dish for two. Brown rice with chopped green peppers and onions makes
Juicy cubes of tuna with a crunchy coating of chopped walnuts are cooked on skewers accompanied by thick rings of zucchini and plump, ripe grape tomatoes in this dish for two. Brown rice with chopped green peppers and onions makes a quick side dish.
To help the cubes of meat and vegetables cook evenly the skewers, I place the tuna on one kabob and the vegetables on another. Also, leave about 1/4-inch space between the pieces on the skewer. This way the heat can reach the sides of the food as well as the top and bottom. You can cook the kabobs on a stove-top grill or under the broiler.
Microwaveable brown rice makes this side dish a breeze.
If using wood skewers, be sure to soak in water for about 15 minutes before use. This prevents them burning while on the grill.
Walnut crusted
tuna kabobs
Tips: A meaty fish such as halibut or swordfish can be used instead of tuna; pecans, almonds or peanuts can be used instead of walnuts; and finely chop walnuts in the food processor.
1/4 cup low-sugar apricot jam or jelly
2 tablespoons chopped walnuts
3/4 pound tuna steaks, cut into 1-inch cubes
1 medium zucchini cut into 1/2 inch slices (about 2 cups)
8 grape or cherry tomatoes
4 metal or wooden skewers
Preheat the stove-top grill or broiler. Mix the jam and walnuts together in a bowl. Add the tuna cubes and mix to completely cover the cubes with the walnut mixture. Thread skewers with tuna cubes. Thread zucchini and tomatoes, alternating them, on two other skewers. Place skewers on stove-top grill for five minutes. Turn and grill three minutes. If using a broiler, line a baking sheet with foil and broil the kabobs five inches from the heat for the same amount of time. Reduce the cooking time for the tuna to six minutes for rare tuna.
Onion and pepper rice
1/2 cup frozen chopped onion
1/2 cup frozen chopped green pepper
1 8-ounce package microwave brown rice
Salt and freshly ground black pepper
Place onion and green pepper in a bowl and microwave on high for one minute to defrost. Remove from microwave. Cook rice in microwave oven according to package instructions (60 or 90 seconds for most brands). Remove from microwave, measure 1 1/2 cups and add it to the onions and green pepper. Save any remaining rice for another meal. Toss well and add salt and pepper to taste.
