Try this Tuna and Mushroom Kebabs with Wasabi Vegetable Salad recipe, or contribute your own.
Suggest a better descriptionRecipes from Michael Lomonacos _Michaels Place_, 3/15 and 16/97 Cut the tuna into 8 equal-size cubes. Combine the sherry, soy sauce, oils, rice vinegar, wasabi paste, ginger and garlic in a bowl. Reserve 1/3 of the marinade for dressing the vegetables later and a dd the tuna cubes to the 2/3 remaining. Marinate for 1 to 2 hours, refrigerated. Remove the stems from the mushrooms and cut them into quarters. Thread the tuna unto the skewers, alternating with the mushrooms, two pieces of tuna and two mushrooms per skewer. Using a food slicer, julienne the cucumber and daikon radish into pasta-like threads and mix with the red pepper julienne. Dress the vegetables with the reserved marinade and allow to marinate for 20 minutes before serving. On a hot outdoor grill or under a broiler, sear the kebabs for two to three minutes on each side. The tuna should be medium rare still red in the center. Serve the grilled skewers on a bed of marinat ed vegetables. Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #519 by "Master Harper Gaellon"
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Serving Size: 1 Serving (244g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 162 | ||
Calories from Fat: 125 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.8g | 18 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 256mg | 9 % | |
Potassium 143.4mg | 4 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 4.4g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 162
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