Broiled Tuna & Vegetable Kabobs
1. Preheat the broiler to high. Cut the tuna into 1-inch/2.5 cm dice. Peel the onions, leaving the root intact, and cut each onion lengthwise into 6 wedges.
2. Divide the fish and vegetables evenly between 8 wooden skewers (presoaked to avoid burning) and arrange on the broiler pan.
3. Mix the oregano and oil together in a small bowl. Season to taste with pepper. Lightly brush the kabobs with oil and cook under the preheated broiler for 10-15 minutes or until evenly cooked, turning occasionally. If you cannot fit all the kabobs on the broiler pan at once, cook them in batches, keeping the cooked kabobs warm while cooking the remainder. Alternatively, these kabobs can be cooked on a barbecue.
4. Garnish with lime wedges and serve with a selection of salads, cooked couscous, new potatoes, or bread.
10 mins to prepare, 15 mins to cook
Serves: 4
Ingredients
4 tuna steaks, about 5 oz/140g each
2 red onions
12 cherry tomatoes
1 red bell pepper, seeded and diced into 1-inch pieces
1 yellow bell pepper, seeded and diced into 1 inch pieces
1 zucchini, sliced
1 tbsp chopped fresh oregano
4 tbsp olive oil
freshly ground black pepper
lime wedges
Nutrition Facts
Protein
Carbohydrates
Sugar
Fat
Saturates
Fiber
Salt
352 kcal
35.8 g
12.4 g
10.5 g
18.10 g
3.36 g
3.05 g
0.20 g