Broiled Tuna &
Vegetable Kabobs
| |
| 1.
Preheat the broiler to high. Cut the tuna into
1-inch/2.5 cm dice. Peel the onions, leaving the
root intact, and cut each onion lengthwise into 6
wedges.
2.
Divide the fish and vegetables evenly between 8
wooden skewers (presoaked to avoid burning) and
arrange on the broiler pan.
3.
Mix the oregano and oil together in a small bowl.
Season to taste with pepper. Lightly brush the
kabobs with oil and cook under the preheated
broiler for 10-15 minutes or until evenly cooked,
turning occasionally. If you cannot fit all the
kabobs on the broiler pan at once, cook them in
batches, keeping the cooked kabobs warm while
cooking the remainder. Alternatively, these kabobs
can be cooked on a barbecue.
4.
Garnish with lime wedges and serve with a
selection of salads, cooked couscous, new
potatoes, or bread.
|
|
|
|
Ingredients |
|
4 tuna steaks, about 5
oz/140g each |
|
2 red onions |
|
12 cherry tomatoes |
1 red bell pepper, seeded
and diced into 1-inch pieces |
1 yellow bell pepper,
seeded and diced into 1
inch pieces |
|
1 zucchini, sliced |
1 tbsp chopped fresh
oregano |
|
4 tbsp olive oil |
freshly ground black
pepper |
|
lime wedges |
| |
|
|
|
Nutrition
Facts |
|
|
Calories |
352
kcal . |
|
Protein |
35.8
g . |
|
Carbohydrates |
12.4
g . |
|
Sugar |
10.5
g . |
|
Fat |
18.10
g . |
|
Saturates |
3.36
g . |
|
Fiber |
3.05
g . |
|
Salt |
0.20
g . |
| |
|
|
| |
| 10
mins to prepare, 15 mins to cook
serves
4 |
| |
|
