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Broiled Tuna & Vegetable Kabobs

Heart.Foods's picture
  Tuna steaks 20 Ounce (4 Pieces, About 5 Ounce /140 Gram Each)
  Red onions 2
  Cherry tomatoes 12
  Red bell pepper 1 , seeded and diced into 1 inch pieces
  Yellow bell pepper 1 , seeded and diced into 1 inch pieces
  Zucchini 1 , sliced
  Chopped fresh oregano 1 Tablespoon
  Olive oil 4 Tablespoon
  Freshly ground black pepper To Taste
  Lime wedges 4 (For Garnish)
  Salad 1 Cup (16 tbs) (As Per Choice, For Serving)
  Cooked couscous/New potatoes / bread 1 Cup (16 tbs) (For Serving)

1. Preheat the broiler to high. Cut the tuna into 1-inch/2.5-cm dice. Peel the onions, leaving the root intact, and cut each onion lengthwise into 6 wedges.
2. Divide the fish and vegetables evenly between 8 wooden skewers (presoaked to avoid burning) and arrange on the broiler pan.
3. Mix the oregano and oil together in a small bowl. Season to taste with pepper. Lightly brush the kabobs with the oil and cook under the preheated broiler for 10-15 minutes or until evenly cooked, turning occasionally If you cannot fit all the kabobs on the broiler pan at once, cook them in batches, keeping the cooked kabobs warm while cooking the remainder. Alternatively, these kabobs can be cooked on a barbecue.
4. Garnish with lime wedges and serve with a selection of salads, cooked couscous, new potatoes, or bread.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1792 Calories from Fat 793

% Daily Value*

Total Fat 89 g137.1%

Saturated Fat 15.6 g78.1%

Trans Fat 0 g

Cholesterol 215.5 mg71.8%

Sodium 370.8 mg15.5%

Total Carbohydrates 96 g31.9%

Dietary Fiber 16.5 g65.9%

Sugars 33.3 g

Protein 148 g296.4%

Vitamin A 378.5% Vitamin C 813.7%

Calcium 22% Iron 51.8%

*Based on a 2000 Calorie diet

Broiled Tuna & Vegetable Kabobs Recipe