Tuna Kebabs

Name: Tuna Kebabs
Ingredients: 1/2 teaspoon olive oil light olive oil with a dash of , sesame oil; 1 each garlic cloves chopped; 1 teaspoon ginger root freshly grated; 6 tablespoons white wine de-alcoholized, divided; 2 tablespoons soy sauce, tamari low sodium; 1 tablespoon brown sugar; 1 teaspoon mix shanghai coastline ethmix; 2 tablespoons peanut butter creamy unsalted, oil poured off; 1 pound tuna fresh cut into 20 (1-inch) pieces; 8 1/2 ounce artichoke hearts drained, cut in halves; 1 tablespoon cilantro fresh or parsley for garnish; 3 tablespoons cilantro chopped, or parsley; 4 each bamboo shoots skewers to soak in warm water

13 ingredients

11 steps

Ingredients

1/2 teaspoon olive oil light olive oil with a dash of , sesame oil
1 each garlic cloves chopped
1 teaspoon ginger root freshly grated
6 tablespoons white wine de-alcoholized, divided
2 tablespoons soy sauce, tamari low sodium
1 tablespoon brown sugar
1 teaspoon mix shanghai coastline ethmix
2 tablespoons peanut butter creamy unsalted, oil poured off
1 pound tuna fresh cut into 20 (1-inch) pieces
8 1/2 ounce artichoke hearts drained, cut in halves
1 tablespoon cilantro fresh or parsley for garnish
3 tablespoons cilantro chopped, or parsley
4 each bamboo shoots skewers to soak in warm water

Directions

1

Preheat the broiler or compression grill for 10 minutes.
2

For the sauce: Heat oil in a small saucepan over medium high heat and fry the garlic and ginger for 2 minutes to release flavorful oils.
3

Add 1/4 cup of the wine, tamari, brown sugar, and Shanghai Spice Mix.
4

Remove from the heat and add the peanut butter, stirring until smooth.
5

Set aside and keep warm.
6

For the tuna kebabs: String 5 tuna pieces and 4 artichoke halves alternately on each bamboo skewer, starting and ending with tuna.
7

Brush the kebabs with the sauce.
8

Broil the kebabs for 3 minutes on each side or until the tuna is white throughout.
9

Add the remaining wine to the rest of the sauce to thin it to a pouring consistency.
10

Serve kebabs garnished with chopped cilantro or parsley on top.
11

Note: To make Shanghai Ethmix: 7 tablespoons crushed red pepper flakes 2 3/4 teaspoons ground ginger 2 3/4 teaspoons ground anise Grind to a fine powder.