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.
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