Recipes

TUNA NICOISE BROCHETTES
  • Ingredients
  • 4 (8 ounce) tuna steaks (1-inch thick)
  • 3/4 cup dry sherry
  • 1 tablespoon vegetable oil
  • 1 tablespoon water
  • 1/4 cup low-sodium soy sauce
  • 4 cloves garlic, minced
  • 8 cherry tomatoes
  • 2 large yellow squash, cut into 1/2-inch pieces
  • 1 medium purple onion, cut into 8 wedges
  • 1 (9 ounce) package frozen artichoke hearts, thawed
Directions
  1. Cut tuna into 3/4-inch cubes
  2. Place tuna in a large shallow dish
  3. Combine sherry, oil, water, soy sauce and garlic and pour over tuna
  4. Cover and refrigerate for 8 hours. Alternate tuna, tomatoes, squash, onion and artichoke hearts on kebob skewers
  5. Rotate for 15 minutes or until tuna is barely cooked through.


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