Tuna Kebabs

Recipe Ingredients

		Sauce
1/2 teaspoon	2.5ml	Light olive oil - together with
1		Toasted sesame oil
1		Garlic clove - chopped
1 teaspoon	5ml	Freshly-grated gingerroot
6 tablespoons	90ml	De-alcoholized white wine - divided
2 tablespoons	30ml	Low sodium tamari sauce
1 tablespoon	15ml	Brown sugar
1 teaspoon	5ml	Shanghai Coastline Ethmix - see * Note
2 tablespoons	30ml	Unsalted creamy peanut butter - oil poured off
		Kebabs
1 lb	454g / 16oz	Fresh tuna - cut 20 (1") pieces
1		Whole artichoke hearts - (8 1/2 oz) 8 - drained, halved
		Hearts
		Garnish
3 tablespoons	45ml	Chopped cilantro or parsley

Recipe Instructions

* Note: See the "Shanghai Spice Mix" recipe which is included in this collection.

Set 4 bamboo skewers to soak in warm water. Preheat the broiler or compression grill for 10 minutes.

For the sauce: Heat oil in a small saucepan over medium-high heat and fry the garlic and ginger for 2 minutes to release flavorful oils. Add 1/4 cup of the wine, tamari, brown sugar, and Shanghai Spice Mix. Remove from the heat and add the peanut butter, stirring until smooth. Set aside and keep warm.

For the tuna kebabs: String 5 tuna pieces and 4 artichoke halves alternately on each bamboo skewer, starting and ending with tuna. Brush the kebabs with the sauce. Broil the kebabs for 3 minutes on each side or until the tuna is white throughout.

Add the remaining wine to the rest of the sauce to thin it to a pouring consistency. Serve kebabs garnished with chopped cilantro or parsley on top.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Graham Kerr, Swiftly Seasoned - From the TV FOOD NETWORK - (Show # CL-8881 broadcast 05-09-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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