Tuna Kebabs
Source of Recipe
Graham Kerr
Recipe Introduction
this recipe would be recommended for living lean rather than reduction
List of Ingredients
Sauce
1/2 teaspoon light olive oil with a dash of toasted sesame oil (off plan)
1 peeled garlic clove bashed and chopped
1 teaspoon freshly grated gingerroot
6 tablespoons white wine divided
2 tablespoons low-sodium tamari sauce (off plan)
1 teaspoon packed brown sugar (off plan)
1 teaspoon Shanghai Coastline Ethmix (see recipe)
2 tablespoons unsalted creamy peanut butter oil poured off (off plan)
Kebabs
1 pound fresh tuna cut into 20 (1-inch or 2.5 cm) pieces
8 1/2 ounces whole artichoke hearts drained and cut into halves
Garnish
3 tablespoons chopped cilantro or parsley Recipe
1. Set 1 bamboo skewers per serving to soak in warm water. Preheat the compression grill (see the By Modern Means Cookbook) for 10 minutes.
FOR THE SAUCE:
2. Heat the oil in a small saucepan over medium high heat and fry the garlic and ginger for 2 minutes to release the flavorful oils. Add 2/3 of the wine, the tamari, brown sugar, and homemade or purchased Shanghai Spice Mix. Remove from the heat and add the peanut butter, stirring until smooth. Set aside and keep warm.
FOR THE TUNA KEBABS:
3. String 5 tuna pieces and 4 artichoke halves alternately on each bamboo skewer, starting and ending with tuna. Brush the kebabs with the sauce.
4. Spray the grill with vegetable oil cooking spray and lay the kebabs on the grill. Close the lid and grill for 3 minutes.
If you don't have a compression grill, simply oven-broil the kebabs for 3 minutes per side or until the tuna is white throughout.
5. Add the remaining wine to the rest of the sauce to thin it to a pouring consistency.
Serve over rice with the sauce
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Shanghai Coastline Ethmix
Recipe By:Graham Kerr
7 tablespoons red pepper flakes crushed
2 3/4 teaspoons ground ginger
2 3/4 teaspoons ground anise
Grind to a fine powder.
Notes: All of the Spice Mixes can be assembled in your own kitchen. The amounts I have suggested make about 1/2 cup so you can use them up within a few months for the best flavor release.
By using a good high speed coffee mill (reserved exclusively for herbs and spices), you can powder most, but not all, herbs and spices. As a final safeguard I pass the powder through a fine sieve before putting it into good ultra violet resistant, tightly sealed jars.
Finally, may I recommend that you mark the jar with the date of production and notes of any ingredient changes that appeal to your own food flavor preferences.
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