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Obesity Discussion · 06-26-07, 02:42 AM

ASIAN TUNA KABOBS

Servings: 4
Prep time: 0:25:00
Bake/Cook time: 0:08:00

Calories: 294
Fat: 3 grams
Protein: 55 grams
Carbohydrates: 8 grams
Fiber: 3 grams
Net Carbs: 5 grams
1/3 cup reduced sodium soy sauce
1/3 cup dry sherry or rice wine
1 tablespoon toasted sesame oil
1 tablespoon fresh ginger, grated
1 tablespoon chopped garlic
2 teaspoons granular sugar substitute
2 pounds tuna steaks, cut into 24 1 cubes, about 24 cubes
3 scallions, whites only, cut into 16 1 pieces
1 large red pepper cut into 16 1 squares (about 1/3 pound)
2 Chinese eggplants, cut into 24 1" rounds (about 3/4
pounds)*
8 bamboo skewers, soaked in water for 15 minutes
1. Preheat grill to high.
2. Combine soy sauce, sherry, sesame oil, ginger, garlic
and sugar substitute in a large bowl. Add tuna, scallions
and red pepper and toss to coat. Marinate for 15
minutes in the refrigerator.
3. Remove tuna, scallions and red pepper from marinade
and set aside. Toss eggplant in marinade and let sit for
3 minutes. Remove eggplant and set aside with other
ingredients. Discard marinade.
4. To assemble skewers: On each skewer, alternate 3
pieces tuna, 2 pieces scallions, 2 pieces red pepper,
and 3 pieces eggplant (eggplant should be skewered
through both skin sides of the rounds). Grill for 3-4
minutes per side (tuna will be rare in the center).
Cooked tuna should be crispy on the outside and rare to
medium rare on the inside. If you prefer your fish completely
cooked through, substitute swordfish in this recipe and increase
cooking time by 2 minutes.

06-26-07, 02:42 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,906 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Asian Tuna Kabobs ASIAN TUNA KABOBS Servings: 4 Prep time: 0:25:00 Bake/Cook time: 0:08:00 Calories: 294 Fat: 3 grams Protein: 55 grams Carbohydrates: 8 grams Fiber: 3 grams Net Carbs: 5 grams 1/3 cup reduced sodium soy sauce 1/3 cup dry sherry or rice wine 1 tablespoon toasted sesame oil 1 tablespoon fresh ginger, grated 1 tablespoon chopped garlic 2 teaspoons granular sugar substitute 2 pounds tuna steaks, cut into 24 1 cubes, about 24 cubes 3 scallions, whites only, cut into 16 1 pieces 1 large red pepper cut into 16 1 squares (about 1/3 pound) 2 Chinese eggplants, cut into 24 1" rounds (about 3/4 pounds)* 8 bamboo skewers, soaked in water for 15 minutes 1. Preheat grill to high. 2. Combine soy sauce, sherry, sesame oil, ginger, garlic and sugar substitute in a large bowl. Add tuna, scallions and red pepper and toss to coat. Marinate for 15 minutes in the refrigerator. 3. Remove tuna, scallions and red pepper from marinade and set aside. Toss eggplant in marinade and let sit for 3 minutes. Remove eggplant and set aside with other ingredients. Discard marinade. 4. To assemble skewers: On each skewer, alternate 3 pieces tuna, 2 pieces scallions, 2 pieces red pepper, and 3 pieces eggplant (eggplant should be skewered through both skin sides of the rounds). Grill for 3-4 minutes per side (tuna will be rare in the center). Cooked tuna should be crispy on the outside and rare to medium rare on the inside. If you prefer your fish completely cooked through, substitute swordfish in this recipe and increase cooking time by 2 minutes. Atkins - Asian Tuna Kabobs Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________