Recipe By : Cooking Live Show #8881
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
sauce:
1/2 teaspoon light olive oil with a dash of toasted
-- sesame oil
1 clove garlic -- chopped
1 teaspoon freshly grated gingerroot
6 tablespoons de-alcoholized white wine -- divided
2 tablespoons low sodium tamari sauce
1 tablespoon brown sugar
1 teaspoon shanghai coastline ethmix (see note)
2 tablespoons unsalted creamy peanut butter -- oil poured
off
kebabs:
1 pound fresh tuna cut into 20 (1-inch) pieces
1 can (8 1/2 ounce) whole artichoke hearts (8 --
drained and cut
-- hearts) -- into
halves
1 tablespoon chopped cilantro or parsley for garnish
garnish:
3 tablespoons chopped cilantro or parsley
set 4 bamboo skewers to soak in warm
-- water.
Preheat the broiler or compression grill for 10 minutes.
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. Add
1/4 cup of the wine, tamari, brown sugar, and Shanghai Spice Mix.
Remove from the heat and add the peanut butter, stirring until smooth.
Set aside and keep warm.
For the tuna kebabs: String 5 tuna pieces and 4 artichoke halves
alternately on each bamboo skewer, starting and ending with tuna.
Brush the kebabs with the sauce. Broil the kebabs for 3 minutes on
each side or until the tuna is white throughout.
Add the remaining wine to the rest of the sauce to thin it to a
pouring consistency.
Serve kebabs garnished with chopped cilantro or parsley on top.
