Either potato salad or bulgur salad would be lovely with these summer kebabs.
Recipe information
Yield
Serves 4
Ingredients
1 1/2 pounds tuna steaks, cut into sixteen 1- to 1 1/4-inch cubes
1 tablespoon olive oil
2 teaspoons minced garlic
1 3/4 teaspoons grated orange peel
1 1/2 teaspoons minced fresh rosemary
1 large orange, peel and pith removed, cut into 8 pieces
8 cherry tomatoes
8 8- to 10-inch wooden skewers, soaked in water 30 minutes
Preparation
Step 1
Prepare barbecue (medium-high heat) or preheat broiler. Toss first 5 ingredients in bowl. Season with salt and pepper.
Step 2
Thread 2 pieces of tuna alternately with 1 orange piece and 1 cherry tomato on each skewer. Rub any remaining seasonings from bowl over kebabs.
Step 3
Grill or broil kebabs until tuna is just opaque in center, turning kebabs often, about 6 minutes total.
Nutrition Per Serving
Per Serving: calories
260; total fat
6 g; saturated fat
1 g; cholesterol
77 mg.
#### Nutritional analysis provided by Bon Appétit
