This is such a quick and easy meal! My children love to help cut up the veggies and assemble the skewers. I serve it over brown rice cooked in low-salt chicken broth and garnish with parsley and lemon wedges.
—LYNN CARUSO SAN JOSE, CA
PREP: 30 MIN. + MARINATING • GRILL: 10 MIN. • MAKES: 8 KABOBS
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
1. Place the 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 both bags and discard the marinade. On eight metal or soaked wooden skewers, alternately thread the tuna and vegetables. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill the tuna, covered, over medium heat or broil it 4 in. from the heat for 10-12 minutes for medium-rare or until the fish is slightly pink in the center and the vegetables are crisp-tender, turning occasionally.
Per kabob: 253 cal., 9g fat (1g sat. fat), 51mg chol., 348mg sod., 15g carb. (5g sugars, 3g fiber), 30g pro.
Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat, 1/2 starch.
TEST KITCHEN TIP
If fresh tuna steaks aren’t available at your local grocery store, you can try these easy kabobs with another firm-flesh fish like sea bass, halibut, red snapper or salmon. A delicious result is a sure thing!