Tuna Teriyaki Kabobs

Ingredients

• 1-1/2 pounds tuna steaks, cut into 1-1/2-in. chunks
• 2 medium sweet red peppers, cut into 1-in. pieces
• 1 large sweet onion, cut into 1-in. pieces
• marinade/dressing:
• 1/4 cup minced fresh cilantro
• 1/4 cup sesame oil
• 3 tablespoons lime juice
• 2 tablespoons soy sauce
• 2 tablespoons extra virgin olive oil
• 1 tablespoon minced fresh gingerroot
• 2 garlic cloves, minced
• salad:
• 1 package (5 ounces) fresh baby spinach
• 1 medium sweet yellow pepper, cut into 1-in. pieces
• 8 cherry tomatoes, halved

Description

• Thread tuna chunks onto 4 metal or soaked wooden skewers. Thread pepper and onion pieces onto 4 more skewers. Place skewers in a 13x9-in. baking dish.
• 2 kabobs: 389 calories, 16g fat (2g saturated fat), 66mg cholesterol, 444mg sodium, 15g carbohydrate (9g sugars, 4g fiber), 45g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 2 fat.
• Whisk together marinade ingredients. Reserve half of mixture for salad dressing. Pour remaining marinade over skewers; refrigerate, covered, 30 minutes.
• Grill kabobs, covered, on a greased grill rack over medium heat, turning occasionally, until tuna is slightly pink in center for medium-rare (2-3 minutes per side) and vegetables are crisp-tender (10-12 minutes). Remove tuna kabobs from direct heat and keep warm while vegetables finish grilling.
• For salad, toss spinach, yellow pepper and cherry tomatoes with reserved dressing. For each portion, serve a tuna kabob and vegetable kabob over salad.