Grilled Tuna Kebabs
- Total Time
- 1 hour 30 minutes, plus 30 minutes' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon salt, plus more to taste
- 44-inch eggplants, trimmed and cut into 1-inch cubes
- 2tablespoons, plus 2 teaspoons, olive oil
- 1pound tuna, cut into 1-inch cubes
- 1each red, yellow and green bell peppers, stemmed, seeded, deribbed and cut into 1-inch squares
- 1medium red onion, peeled and cut into 1-inch squares
- 4tablespoons fresh lemon juice
- 2cups basil, coarsely chopped
- Freshly ground pepper to taste
- 8cups stemmed spinach, washed but not dried
- 2cups cooked white rice
Nutritional analysis per serving (4 servings)
485 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 68 grams carbohydrates; 20 grams dietary fiber; 22 grams sugars; 38 grams protein; 695 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle 1 teaspoon salt over the eggplant cubes and place on paper towels. Let stand for 1 hour. Rinse and drain. Heat 2 teaspoons of the olive oil in a large nonstick skillet. Add the eggplant and saute until half cooked, about 4 minutes. Using 8 metal or bamboo skewers that have been soaked in water, skewer the tuna, peppers, onion and eggplant pieces, alternating colors and dividing the ingredients evenly among the skewers.
- Step 2
Combine the remaining 2 tablespoons olive oil, lemon juice, basil and salt and pepper to taste in a shallow dish. Place the skewers in the dish and turn to coat in the marinade. Cover with plastic wrap and refrigerate for 30 minutes, turning from time to time.
- Step 3
Preheat a grill or broiler. Remove the skewers from the marinade and grill until tuna begins to char on the outside but is still pink in the center, about 2 minutes per side (about 8 minutes total).
- Step 4
Heat a medium-size skillet over medium-high heat. Add the spinach and cook until just wilted. Divide among 4 plates. Spoon the hot rice beside the spinach and top both with 2 skewers per plate. Serve immediately.
Private Notes
Comments
Found it was lacking flavor. I marinated veggies and tuna for an hour before grilling and still lacked flavor. Was nice having it on the spinach. Cooking times were accurate.
This was excellent. Best to just sear the eggplant, otherwise they fall apart on the skewers. We skipped the spinach and rice part. Nice simple meal on a hot summer evening.
This was easy and tasty. I omitted the spinach because I didn't have any but next time I'll include it. Used basmati rice and it went very well with the dish. Served it with eggplant salad since there was some leftover.