Makes: 8 servings
Prep Time: 25 minutes
Marinate time: 20 minutes
Cook time: 8 minutes
Ingredients:
- 1/3 cup soy sauce
- 1/3 cup dry sherry or unsweetened rice wine
- 1 tablespoon dark sesame oil
- 1 tablespoon grated fresh ginger
- 1 tablespoon chopped garlic
- 2 teaspoons granular sugar substitute
- 2 pounds tuna steaks, cut into 24 1-inch cubes, about 24 cubes
- 3 scallions, whites only, cut into 16 1-inch squares
- 1 large red pepper cut into 16 1-inch squares (about 1/3 pound)
- 2 Chinese eggplants, cut into 24 1-inch rounds (about 3/4 pounds)*
- 8 bamboo skewers, soaked in water for 15 minutes)
Directions:
- Preheat grill to high.
- Combine soy sauce, sherry, sesame oil, ginger, garlic and sugar substitute in a large bowl. Add tuna, scallions and red pepper and toss to coat. Marinate for 15 minutes in the refrigerator. Remove tuna, scallions and red pepper from marinade and set aside.
- Toss eggplant in marinade and let sit for 3 minutes. Remove eggplant and set aside with other ingredients. Discard marinade.
- To assemble skewers: Alternate 3 pieces tuna, 2 pieces scallions, 2 pieces red pepper, and 3 pieces eggplant (eggplant should be skewered through both skin sides of the rounds). Grill for 3-4 minutes per side (tuna will be rare in the center).
Net Carbs: 4.25 grams
Fiber: 1.5 grams
Protein: 27.5 grams
Fat: 1.75 grams
Calories: 147
Recipe provided by: Atkins/about.com
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