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Name: Tuna Kebabs
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 Clove garlic, chopped; 2 tb Unsalted creamy peanut; 6 tb De-alcoholized white wine,; 1/2 ts Light olive oil with a dash; 1 ts Freshly grated gingerroot; 1 lb Fresh tuna cut into 20; 1 tb Chopped cilantro or parsley; 1 ts Shanghai coastline ethmix; 1 cn (8 1/2 ounce) whole; 2 tb Low sodium tamari sauce; 1 tb Brown sugar; 3 tb Chopped cilantro or parsley

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INGREDIENTS

1 Clove garlic, chopped
2 tb Unsalted creamy peanut
6 tb De-alcoholized white wine,
1/2 ts Light olive oil with a dash
1 ts Freshly grated gingerroot
GARNISH
1 lb Fresh tuna cut into 20
SAUCE
1 tb Chopped cilantro or parsley
1 ts Shanghai coastline ethmix
1 cn (8 1/2 ounce) whole
2 tb Low sodium tamari sauce
1 tb Brown sugar
KEBABS
3 tb Chopped cilantro or parsley

INSTRUCTIONS

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. Yield: 4 servings Note: To make Shanghai Ethmix: 7 tablespoons crushed red pepper flakes 2 3/4 teaspoons ground ginger 2 3/4 teaspoons ground anise Grind to a fine powder. Recipe by: Cooking Live Show #8881 Posted to MC-Recipe Digest V1 #627 by "Angele and Jon Freeman" on May 31, 1997

NOTES

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Tuna Kebabs

1 Clove garlic, chopped
2 tb Unsalted creamy peanut
6 tb De-alcoholized white wine,
1/2 ts Light olive oil with a dash
1 ts Freshly grated gingerroot
 GARNISH
1 lb Fresh tuna cut into 20
 SAUCE
1 tb Chopped cilantro or parsley
1 ts Shanghai coastline ethmix
1 cn (8 1/2 ounce) whole
2 tb Low sodium tamari sauce
1 tb Brown sugar
 KEBABS
3 tb Chopped cilantro or parsley

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.    Yield: 4 servings    Note: To make Shanghai Ethmix:    7 tablespoons crushed red pepper flakes 2 3/4 teaspoons ground ginger    2 3/4    teaspoons ground anise    Grind to a fine powder.    Recipe by: Cooking Live Show #8881 Posted to MC-Recipe Digest V1 #627 by  "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997

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Nutrition

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Serving Size: 1 Serving (555g)
Recipe Makes: 1 Servings

Calories: 104
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 7.7mg		0 %
Potassium 36.6mg		1 %
Total Carbohydrate 27g		8 %
	Dietary Fiber 0g	0 %
	Sugars, other 27g
Protein 0g		0 %
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.

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Calories per serving: 104

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