Tuna Kebab Recipe

How to Make Tuna Kebabs?

 

Serve: 8
 

Ingredients:

  • 2 tablespoons olive oil

  • 6 garlic cloves, crushed

  • 2 red onions, finely chopped

  • 4 small red chilies, seeded and finely chopped

  • 6 tomatoes, seeded and chopped

  • 1/2 cup / 120 ml / 4 fl oz) white wine

  • 4 x 300 g / 10 oz cans chickpeas, rinsed

  • 2/3 cup / 40 g / 1 1/2 oz) chopped fresh parsley

  • 1/2 cup / 14 g / 1/2 oz) chopped fresh oregano

    For tuna kebabs:

  • 2 kg / 4 lb tuna fillet, cut into 4 cm / 1 1/2 inch cubes

  • 16 stalks of rosemary, about 20 cm / 8 inch long, with leaves cooking oil spray

  • lemon wedges, to serve

Preparation:

  1. Heat the oil in a large pan. Add in the garlic, onions and chilis and stir for 6 minutes. Make sure they are softened.

  2. Add in the tomatoes and wine. Cook over low heat for 12 minutes. Make sure the mixture is soft and the liquid has evaporated.

  3. Stir in the chickpeas, parsley and oregano. Season to taste.

  4. Heat a grill plate. Thread the tuna onto the rosemary stalks. Spray lightly with the oil. Cook, turning, for 4 minutes. Not to overcook or the tuna will fall apart.

  5. Serve with the chickpeas and lemon.

Nutrition per serving:

  • 560 kcalories, protein 70 g, fat 12 g, carbohydrate 22 g, dietary fiber 10 g, cholesterol 100 mg

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