|
|
|
Yield:
4 Servings |
| 326
Calories |
6.4
Grams Fat |
| HSC
Cafeterias, WVUH |
Featured
on menu 6/17/02 |
| Amount: |
Ingredients: |
| 4
tsp. |
Sesame
Oil |
| ¼
cup |
Lite
Soy Sauce |
| 10
oz. |
Apple
Juice |
| 6
oz. |
Pineapple
Juice |
| 2
tsp. |
Gingerroot,
finely chopped |
| 12 |
Cherry
Tomatoes |
| 12 |
Sweet
Pepper chunks |
| 12 |
Onion
chunks (or
Green Onion pieces) |
| 3
oz. |
Tuna
(raw), cut in 1 oz. cubes |
| 12 |
Pineapple
Chunks |
| 2
cups |
Cooked
Brown Rice |
| Combine
juices, soy sauce, sesame oil and gingerroot;
mix well. Reserve ½
of marinade. Add tuna cubes
to ½ of marinade. Marinate
15 minutes. |
| Assemble
Kabobs: On each skewer,
alternate cherry tomato, pepper chunk, onion piece, tuna cube and
pineapple chunk until skewer has 3 of each. |
| Lightly
spray kabob with no stick cooking spray.
Place kabobs on grill. Grill,
basting with reserved marinade, until edges begin to brown and tuna is 155
degrees F. |
| Serve
1 kabob over ½ cup cooked rice. |
