Light Seasonal Recipe
This is a great recipe to use for a light but flavorful meal! The spicy acidic taste of the tuna is paired perfectly with the earthy taste of the vegetables and rice. It is also a perfect excuse to pull out the grill and get yourself into the summer season!
RECIPE: Ginger Ahi Tuna Kabobs
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3 Yellow Fin Tuna (8oz.)(SYSCO SUPC# 1493675)
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2 oz. of Cooking Sherry (SYSCO SUPC# 4181921)
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3 1/2 tablespoons of Lime Juice (SYSCO SUPC# 3865730)
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2 teaspoons of Peeled Garlic (SYSCO SUPC# 1821537)
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8 teaspoons of Vegetable Oil (SYSCO SUPC# 4119061)
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1 1/4 teaspoons of Chili Powder (SYSCO SUPC# 5228549)
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1/2 teaspoon of Ground Mustard (SYSCO SUPC# 5229026)
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1/2 teaspoon of Fresh Lime (SYSCO SUPC# 1283787)
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6 Bamboo Skewer (10 in.)(SYSCO SUPC# 5324991)
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12 oz. of Fried Chicken Rice (SYSCO SPUC# 9902594)
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12 oz. of Oriental Vegetable Blend (SYSCO SUPC# 1491000)
DIRECTIONS:
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Rinse Ahi with cold water; pat dry with paper towels. Cut Ahi into 1 1/2 inch cubes. Set aside. Combine remaining ingredients except lime rind. Pour over tuna cubes and marinate in refrigerator for 30 minutes, turning once.
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Using metal of bamboo skewers, make kabobs dividing Ahi into 4 equal servings reserving the marinade.
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Place kabobs on well greased grate 5-6 inches from hot briquettes. Cook 3-4 minutes, turning once. Baste frequently with reserved marinade. Do not overcook. Ahi should be pink in center when removed from heat. Sprinkle with lime rind just before serving.
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