Juicy cubes of tuna with a crunchy coating are cooked on skewers. They are served with thick rings of zucchini and plump grape tomatoes. Microwavable brown rice with green peppers and onions makes a quick side dish.
To help the cubes of meat and vegetables cook evenly, I place the tuna on one kabob and the vegetables on another. Also, I leave about 1/4 -inch of space between the pieces on the skewer, so the heat can reach the sides of the food, too. The kabobs can be cooked on a grill or under the broiler.
If using wood skewers, soak them in water for about 15 minutes before use. This prevents them burning later.
A meaty fish such as halibut or swordfish can be used instead of tuna. And pecans, almonds or peanuts can be used instead of walnuts.
Walnut Crusted Tuna Kabobs
Makes 2 servings
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 2 other skewers. Place skewers on stove-top grill for 5 minutes. Turn and grill 3 minutes. If using a broiler, line a baking sheet with foil and broil the kabobs 5 inches from the heat for the same amount of time. Reduce the cooking time for the tuna to 6 minutes for rare tuna.
Per serving: 365 calories (17 percent from fat), 7.0 g fat (1.0 g saturated, 1.0 g monounsaturated), 78 mg cholesterol, 43.3 g protein, 33.8 g carbohydrates, 2.9 g fiber, 90 mg sodium.
