Tuna Kabobs With Marinated Baby Artichokes Recipes

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GEORGE'S ARTICHOKE TUNA SALAD



George's Artichoke Tuna Salad image

Provided by George Duran

Time 10m

Yield 2 cups

Number Of Ingredients 9

2 (6-ounce) cans solid white tuna in water, drained
1 cup mayonnaise
4 canned artichoke hearts, chopped
2 scallions, chopped, white and green parts
2 tablespoons chopped cilantro leaves
1 lemon, juiced
6 dashes hot sauce, or to taste
Kosher salt
Freshly ground black pepper

Steps:

  • Combine all the ingredients and mix well. Taste and adjust seasonings. Use as a sandwich filling with your favorite bread. It makes a great open-faced tuna melt by topping the tuna with cheese and putting it under the broiler for a few minutes. Or mound it on top of cooked slices of eggplant or portobello mushrooms for a breadless treat.

TUNA KEBABS WITH GINGER-CHILE MARINADE



Tuna Kebabs with Ginger-Chile Marinade image

Why you'll make it: Because it's tuna done differently, and a spicy Asian take on kebabs.

Provided by Molly Stevens

Categories     Fish     Ginger     Onion     Marinate     Dinner     Tuna     Hot Pepper     Summer     Grill/Barbecue     Soy Sauce     Bon Appétit     Pescatarian     Dairy Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

3 tablespoons unseasoned rice vinegar
2 tablespoons finely grated peeled fresh ginger
2 tablespoons peanut oil
2 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon chopped fresh cilantro
1 serrano chile, seeded, minced
Freshly ground white pepper
1 1/2 pounds 1 1/4 -inch-thick ahi tuna, cut into 1- to 1 1/4 -inch cubes
Nonstick vegetable oil spray
1 large red bell pepper, cut into 1-inch squares
1 large sweet onion (such as Maui or Vidalia), cut into 1-inch squares
6 (12-inch-long) metal skewers
Additional chopped fresh cilantro

Steps:

  • Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper. Transfer 3 tablespoons marinade to small bowl and reserve. Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.
  • Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers. Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare. Transfer to platter. Drizzle reserved marinade over; sprinkle with chopped cilantro.

TUNA TERIYAKI KABOBS



Tuna Teriyaki Kabobs image

I love to barbecue but don't always want a heavy dinner. These are perfect in the spring, and you'll have room for dessert! -Holly Battiste, Barrington, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 kabobs.

Number Of Ingredients 15

1-1/2 pounds tuna steaks, cut into 1-1/2-in. chunks
2 medium sweet red peppers, cut into 1-in. pieces
1 large sweet onion, cut into 1-in. pieces
MARINADE/DRESSING:
1/4 cup minced fresh cilantro
1/4 cup sesame oil
3 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
SALAD:
1 package (5 ounces) fresh baby spinach
1 medium sweet yellow pepper, cut into 1-in. pieces
8 cherry tomatoes, halved

Steps:

  • Thread tuna chunks onto 4 metal or soaked wooden skewers. Thread pepper and onion pieces onto 4 more skewers. Place skewers in a 13x9-in. baking dish., Whisk together marinade ingredients. Reserve half of mixture for salad dressing. Pour remaining marinade over skewers; refrigerate, covered, 30 minutes., Grill kabobs, covered, on a greased grill rack over medium heat, turning occasionally, until tuna is slightly pink in center for medium-rare (2-3 minutes per side) and vegetables are crisp-tender (10-12 minutes). Remove tuna kabobs from direct heat and keep warm while vegetables finish grilling., For salad, toss spinach, yellow pepper and cherry tomatoes with reserved dressing. For each portion, serve a tuna kabob and vegetable kabob over salad.

Nutrition Facts : Calories 389 calories, Fat 16g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 444mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 45g protein. Diabetic Exchanges

TUNA, ARTICHOKE AND PEPPER SALAD



Tuna, Artichoke and Pepper Salad image

Here's a stress-free salad made with Progresso® marinated artichoke hearts, tuna and spinach - a perfect Mediterranean dinner ready in 10 minutes.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 10m

Yield 4

Number Of Ingredients 10

2 jars (6 oz each) Progresso™ marinated artichoke hearts
1/4 cup chopped fresh dill weed
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon freshly ground pepper
2 cloves garlic, finely chopped
2 cups chopped fresh baby spinach leaves
2 cans (5 oz each) albacore tuna in water, drained, flaked
1 jar (12 oz) roasted red bell peppers, drained, chopped
16 whole wheat reduced-fat crackers

Steps:

  • Drain artichokes, reserving 2 tablespoons marinade. Coarsely chop artichokes.
  • In large bowl, stir together artichokes, reserved marinade, dill, oil, lemon juice, pepper and garlic. Add spinach, tuna and roasted peppers; toss well. Serve with crackers.

Nutrition Facts : Calories 280, Carbohydrate 28 g, Fat 1 1/2, Fiber 6 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 600 mg

GRILLED TUNA KEBABS



Grilled Tuna Kebabs image

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h

Yield Four servings

Number Of Ingredients 11

1 teaspoon salt, plus more to taste
4 4-inch eggplants, trimmed and cut into 1-inch cubes
2 tablespoons, plus 2 teaspoons, olive oil
1 pound tuna, cut into 1-inch cubes
1 each red, yellow and green bell peppers, stemmed, seeded, deribbed and cut into 1-inch squares
1 medium red onion, peeled and cut into 1-inch squares
4 tablespoons fresh lemon juice
2 cups basil, coarsely chopped
Freshly ground pepper to taste
8 cups stemmed spinach, washed but not dried
2 cups cooked white rice

Steps:

  • Sprinkle 1 teaspoon salt over the eggplant cubes and place on paper towels. Let stand for 1 hour. Rinse and drain. Heat 2 teaspoons of the olive oil in a large nonstick skillet. Add the eggplant and saute until half cooked, about 4 minutes. Using 8 metal or bamboo skewers that have been soaked in water, skewer the tuna, peppers, onion and eggplant pieces, alternating colors and dividing the ingredients evenly among the skewers.
  • Combine the remaining 2 tablespoons olive oil, lemon juice, basil and salt and pepper to taste in a shallow dish. Place the skewers in the dish and turn to coat in the marinade. Cover with plastic wrap and refrigerate for 30 minutes, turning from time to time.
  • Preheat a grill or broiler. Remove the skewers from the marinade and grill until tuna begins to char on the outside but is still pink in the center, about 2 minutes per side (about 8 minutes total).
  • Heat a medium-size skillet over medium-high heat. Add the spinach and cook until just wilted. Divide among 4 plates. Spoon the hot rice beside the spinach and top both with 2 skewers per plate. Serve immediately.

Nutrition Facts : @context http, Calories 484, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 9 grams, Fiber 20 grams, Protein 38 grams, SaturatedFat 1 gram, Sodium 694 milligrams, Sugar 22 grams, TransFat 0 grams

TUNA KABOBS WITH MARINATED BABY ARTICHOKES



Tuna Kabobs with Marinated Baby Artichokes image

Cubes of tuna coated in a mustard dressing are grilled with marinated baby artichokes. The baby artichokes are cooked in advance so they only need to be grilled for a short time.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 8

Number Of Ingredients 9

3 tablespoons Dijon mustard
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon crushed red-pepper flakes
8 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 1/2 pounds tuna loin, cut into 1 1/2-inch cubes
Marinated Baby Artichokes
1 tablespoon coarse salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Whisk together mustard, lemon juice, red-pepper flakes, 6 tablespoons olive oil, and garlic in a large bowl. Add tuna, and toss to coat.
  • Thread 4 cubes of tuna, alternating with artichokes, on each of 8 skewers. Gently brush with some of the remaining olive oil. Season with salt and pepper.
  • Arrange skewers, off direct heat, on a medium-hot grill. Grill, rotating skewers and brushing with olive oil as necessary to prevent sticking, until tuna is brown and charred on the outside and warm but still rare in the middle, about 5 minutes, depending on heat of grill. Artichokes should be tender and slightly charred. Serve with choice of condiments.

TUNA KEBABS



Tuna Kebabs image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 12

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
1 pound fresh tuna cut into 20 (1-inch) pieces
1 (8 1/2 ounce) can whole artichoke hearts (8 hearts), drained and cut into halves
1 tablespoon chopped cilantro or parsley for garnish
3 tablespoons chopped cilantro or parsley

Steps:

  • 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.
  • 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.

TUNA ARTICHOKE MELTS



Tuna Artichoke Melts image

After sampling a similar open-faced sandwich at a restaurant, I created my own version of lemon-seasoned tuna salad with artichoke hearts. I like to serve it for lunch with a friend on the patio.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 7

1 can (6 ounces) light water-packed tuna, drained and flaked
1/3 cup coarsely chopped water-packed artichoke hearts, rinsed and drained
2 tablespoons mayonnaise
1/2 cup shredded Mexican cheese blend, divided
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon dried oregano
2 English muffins, split and toasted

Steps:

  • Preheat broiler. In a small bowl, combine the tuna, artichokes, mayonnaise, 1/4 cup cheese, lemon pepper and oregano. Spread over English muffin halves. , Place on a baking sheet. Broil 4-6 in. from the heat until heated through, 3-5 minutes. Sprinkle with remaining cheese; broil until cheese is melted, 1-2 minutes longer.

Nutrition Facts : Calories 335 calories, Fat 8g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 989mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 34g protein.

GINGER-TUNA KABOBS



Ginger-Tuna Kabobs image

I find myself making this recipe again and again. It's a hit at parties and potlucks. -Mary Beth Harris-Murphree, Tyler, Texas

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 kabobs.

Number Of Ingredients 9

1 pound tuna steaks, cut into 16 cubes
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame seeds
1 teaspoon pepper
2 tablespoons canola oil
16 pickled ginger slices
1 bunch watercress, optional
1/2 cup wasabi mayonnaise

Steps:

  • Toss tuna with soy sauce and vinegar; refrigerate, covered, 30 minutes. , Drain tuna, discarding marinade; pat dry. Sprinkle tuna with sesame seeds and pepper. In a large skillet, sear tuna until browned and center is medium rare or slightly pink; remove from skillet., On each of 16 appetizer skewers, thread 1 ginger slice and 1 tuna cube. If desired, place on a watercress-lined patter. Serve with wasabi mayonnaise.

Nutrition Facts : Calories 100 calories, Fat 8g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 186mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein.

TUNA KABOBS



Tuna Kabobs image

Make and share this Tuna Kabobs recipe from Food.com.

Provided by Lorac

Categories     Tuna

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon wasabi powder, mixed with
1 teaspoon water
1 1/4 lbs tuna steaks, 1 1/2 inches thick,cut into 1 1/2 inch chunks
4 bamboo skewers, soaked in water for 10 minutes (10 or 12 inch)

Steps:

  • Preheat grill to medium high.
  • Combine soy, vinegar, sesame oil and wasabi in a ziplock bag.
  • Add tuna and marinate at room temperature for 10 minutes.
  • Thread tuna on skewers and cook on an oiled grill 5-10 minutes or until browned outside and cooked to desired degree of doneness inside.

MARINATED ARTICHOKE KEBABS



Marinated Artichoke Kebabs image

These little cuties are great to serve as a cocktail snack at BBQ's. They're easy too! Prep time does not include chilling time.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

12 jarred marinated artichoke hearts, halved, with marinade
6 ounces part-skim mozzarella cheese, cut into 12 1/2 inch cubes
3 dry-packed sun-dried tomatoes, cut into fourths
cocktail toothpick
fresh parsley, for garnish (optional)

Steps:

  • In a large bowl, combine artichoke hearts, mozzarella cheese and tomatoes.
  • Cover and refrigerate overnight, or at least 1 hour.
  • To assemble, thread 1 artichoke, 1 piece dried tomato and 1 cube of cheese on each toothpick, weding tomato between two larger items.
  • Brush with marinade and arrange in a shallow serving dish, garnish with parsley, if desired.

THE HOUDINI'S MAGICAL TUNA KABOBS WITH PINEAPPLE GLAZE



The Houdini's Magical Tuna Kabobs With Pineapple Glaze image

Step away from the Hot Plate and Head to the Grill! The Hot Plate Houdini's would like to introduce you to The Houdini's Magical Jerk Tuna Kabobs with Pineapple Glaze, created especially for ZWT3. Make plenty, they'll "Disappear Fast!"

Provided by Geema

Categories     Tuna

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 24

1 cup finely chopped scallion
1 scotch bonnet peppers (wear rubber gloves or use plastic sandwich bags to protect your hands from the volatile oils.) or 1 habanero pepper, seeded and minced (wear rubber gloves or use plastic sandwich bags to protect your hands from the volatile oils.)
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 1/2 teaspoons ground allspice
2 tablespoons cilantro, minced
1 garlic clove, minced
1 1/2 teaspoons salt
1 tablespoon brown sugar
3/4 teaspoon dried thyme, crumbled
1/2 teaspoon ground cinnamon
1 1/4-1 1/2 lbs fresh ahi tuna, cut into 1 1/2 inch cubes
2 small zucchini, cut into 1/2 inch slices
1 red bell pepper, cut into 1 inch cubes
1 red onion, sliced 1/2 inch thick and quartered
1 fresh pineapple, peeled, cored and cut into 1 inch cubes
2/3 cup pineapple juice
5 tablespoons lemon juice
1 tablespoon minced ginger
1/4 scotch bonnet pepper, seeded and finely chopped (optional)
2 tablespoons soy sauce
3 tablespoons honey
3 tablespoons chopped cilantro

Steps:

  • Put first 12 ingredients -- scallions through cinnamon -- into a blender and puree.
  • Pour marinade into a plastic bag, then add the tuna.
  • Place bag, sealed well, into the refrigerator for 2 - 6 hours, turning every once in a while to distribute marinade evenly.
  • If using wooden skewers, cover them with water in a shallow dish and let stand for 2 hours.
  • In a pot of boiling water, blanch the bell peppers, zucchini, and onion for 1-2 minutes depending on the size of the slices. Drain and pat dry.
  • Make pineapple glaze by placing pineapple juice, lemon juice, ginger, chili, soy, honey and cilantro in a saucepan. Bring to a boil, then turn down to medium low, cooking until mixture is reduced by half. Set aside.
  • Remove tuna from refrigerator and drain off marinade.
  • On metal or wooden skewers alternately thread ingredients: a slice of onion, tuna , pineapple, bell pepper, zucchini, etc. or in any order that pleases you.
  • Heat grill to medium high and cook the kabobs for about 6-8 minutes total, turning once. Use pineapple glaze often to brush on kabobs as cooking and to drizzle any remaining on plates.

GRILLED YELLOWFIN TUNA WITH MARINADE



Grilled Yellowfin Tuna with Marinade image

This marinade can be used with most fish.

Provided by grncreek

Categories     Seafood     Fish     Tuna

Time 1h30m

Yield 4

Number Of Ingredients 8

4 (6 ounce) yellowfin tuna steaks
½ cup vegetable oil
⅓ cup soy sauce
¼ cup fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon grated lemon peel
1 clove garlic, crushed
4 wedges lemon, for garnish

Steps:

  • Prick tuna steaks all over with a fork and place in shallow glass dish.
  • Whisk oil, soy sauce, lemon juice, Dijon mustard, lemon peel, and garlic together in a bowl; pour over the tuna steaks. Cover dish with plastic wrap and refrigerate 1 to 3 hours.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove tuna from the marinade. Shake excess moisture from the steaks.
  • Pour the marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and cook marinade at a simmer for 10 minutes.
  • Cook tuna on preheated grill, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges.

Nutrition Facts : Calories 447.5 calories, Carbohydrate 5.2 g, Cholesterol 77.1 mg, Fat 28.9 g, Fiber 0.9 g, Protein 41.5 g, SaturatedFat 4.7 g, Sodium 1328.3 mg, Sugar 0.8 g

TUNA KABOBS WITH MARINATED BABY ARTICHOKES



Tuna Kabobs with Marinated Baby Artichokes image

The baby artichokes are cooked in advance, so they only need to be grilled for a short time.

Yield Makes 8

Number Of Ingredients 18

3 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon crushed red pepper flakes
8 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 1/2 pounds tuna loin, cut into 1 1/2-inch cubes
Marinated Baby Artichokes (recipe follows)
1 tablespoon coarse salt
1/2 teaspoon freshly ground black pepper
2 lemons
1 1/2 pounds baby artichokes
1 head garlic, cut in half
2 tablespoons whole black peppercorns
2 tablespoons coarse salt
1/4 cup extra-virgin olive oil
1 small bunch fresh thyme
Pinch of freshly ground black pepper
(makes 2 cups)

Steps:

  • Whisk together the mustard, lemon juice, red pepper flakes, 6 tablespoons olive oil, and garlic in a large bowl. Add the tuna, and toss to coat.
  • Thread 4 cubes of tuna, alternating with artichokes, on each of 8 skewers. Gently brush with some of the remaining olive oil. Season with salt and pepper.
  • Arrange the skewers, off direct heat, on a medium-hot grill. Grill, rotating the skewers and brushing with olive oil as necessary to prevent sticking, until the tuna is brown and charred on the outside and warm but still rare in the middle, about 5 minutes, depending on the heat of the grill. The artichokes should be tender and slightly charred.
  • Fill a large bowl with cold water; juice 2 lemons into the water. Set aside. Trim the spiky tops, tough stems, and outer leaves from the artichokes; halve lengthwise. Scrape any pink choke out from the center, leaving the artichoke half intact. Transfer cut artichokes to acidulated water immediately.
  • Drain the artichokes. Fill a large saucepan with water. Add the artichokes, garlic halves, peppercorns, 1 1/2 tablespoons salt, 2 tablespoons olive oil, and thyme to saucepan. Set over high heat; bring to a boil. Reduce heat; simmer, using a few layers of cheesecloth or a plate to keep the artichokes submerged, until tender when pierced with a sharp knife, about 5 minutes.
  • Remove from the heat, and drain. Reserve the artichoke halves, some of the garlic, and a few sprigs of thyme. Place in a bowl, and drizzle with the remaining 2 tablespoons olive oil. Season with the remaining 1 1/2 teaspoons salt and pepper. Keep refrigerated, up to 5 days, until needed.

MARINATED BABY ARTICHOKES



Marinated Baby Artichokes image

Roasted with olives, rosemary, and lemon juice and zest, baby artichokes can be served straight from the oven or bathed in a jar of olive oil, where the flavors will deepen over the course of hours or days.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 quart

Number Of Ingredients 7

2 lemons
10 baby artichokes, or 6 small artichokes
6 garlic cloves, skins split but left intact
1/2 cup Kalamata olives, halved and pitted
4 sprigs fresh rosemary
1/4 cup extra-virgin olive oil, plus more for filling jar
Sea salt flakes, and freshly ground pepper

Steps:

  • Preheat oven to 400 degrees. Prepare an ice-water bath; add juice of 1 lemon. Trim stems of artichokes, leaving 1 inch intact. Remove tough outer leaves, and trim sharp tips of remaining leaves with scissors. Halve baby artichokes lengthwise, or quarter small artichokes; scoop out fuzzy chokes, and discard. Add prepared artichokes to lemon water as you work.
  • Arrange artichokes in a nonreactive 12-by-16-inch baking dish. Using a vegetable peeler, peel 4 strips of zest from remaining lemon, and add to baking dish. Add garlic, olives, and 2 rosemary sprigs. Squeeze juice from zested lemon over artichokes. Drizzle with oil, and season with salt and pepper. Toss to combine. Cover dish with parchment paper, then foil. Bake 30 minutes. Uncover; stir, and cook until tender and browned in places, about 10 minutes. Serve the artichokes as is, or continue to step 3.
  • Let artichokes cool completely. Transfer contents of baking dish to a sterilized, dry 1-quart jar; add remaining 2 rosemary sprigs. Add enough oil to cover artichokes. Place a round of waxed paper on surface. Let stand at room temperature 1 hour before serving.

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From pinterest.com


ITALIAN STYLE MARINATED BABY ARTICHOKES - JACKIE ALPERS
In a large size bowl, mix all of the other ingredients except for the water together. Place the artichokes in a quart size jar with a lid and pour in the marinade. Add water to fill the jar full. Screw on the lid and refrigerate for at least 4 hours and preferably overnight. The artichokes will keep in the fridge for about a week.
From jackieshappyplate.com


MARINATED BABY ARTICHOKES - TINY NEW YORK KITCHEN
2013-07-25 4 Fresh Thyme Sprigs. 4 Garlic Cloves (Unpeeled/Smashed) 3 Strips Lemon Rind. 1/2 Cup Red Pepper Flakes. 1 Teaspoon Black Peppercorns. 1 Lemon (Juiced) 9 Baby Artichokes. 1 Teaspoon Kosher Salt. 1/2 Teaspoon Freshly Ground Pepper.
From tinynewyorkkitchen.com


YELLOWFIN TUNA KABOBS - COOKSTR.COM
Place the marinated tuna as far from the heat as possible and place a small handful of chips on the coals. Smoke the tuna 30–40 minutes, making sure that the tuna does not cook. Remove the tuna from the smoker and refrigerate 1 hour. Once the tuna has chilled completely, cut the steaks into 1½–2-inch cubes. Using 12 skewers, alternately ...
From cookstr.com


MEDITERRANEAN TUNA KEBABS - DELICIOUS DECISIONS - RECIPES
For each kebab, thread each skewer with 3 tuna cubes, 3 onion wedges, 3 bell pepper strips, and 3 zucchini slices. Put the kebabs on a rimmed baking sheet. Brush all sides of the kebabs generously with the marinade. Cover and refrigerate for 30 minutes to 1 hour. Lightly spray the grill rack with cooking spray. Preheat the grill on medium high.
From recipes.heart.org


TUNA KABOBS WITH MARINATED BABY ARTICHOKES RECIPE | EAT YOUR BOOKS
Save this Tuna kabobs with marinated baby artichokes recipe and more from The Martha Stewart Living Cookbook: The New Classics to your own online collection at EatYourBooks.com
From eatyourbooks.com


TUNA KEBABS WITH LIME MARINADE RECIPE - FOOD NEWS
On eight skewers, alternately thread fish,* zucchini, and red onion, leaving 1/4 inch between pieces. Place kabobs on a platter or in a shallow dish. Brush 1/4 cup of the marinade over kabobs. Cover and marinate in the refrigerator for 2 to 4 …
From foodnewsnews.com


ROSEMARY TUNA KABOBS - BETTER HOMES & GARDENS
Directions. Instructions Checklist. Step 1. Thaw tuna, if frozen. Rinse tuna; pat dry. Cut into 1-inch pieces. Place tuna in a plastic bag set in a shallow dish. For the marinade, in a small bowl stir together the lemon peel, lemon juice, cooking oil, …
From bhg.com


PASTA WITH TUNA AND MARINATED ARTICHOKES - MYSAVORYSPOON
2017-07-06 Drain the pasta, do not rinse, set aside. In a large skillet, pour in the reserved pasta water, then add tuna, artichoke hearts and marinade. Now add in pasta and ½ of the Parmesan cheese, toss well. Taste, add in salt and pepper. Drizzle with olive oil, and garnish with chives and the rest of the Parmesan cheese. Enjoy!
From mysavoryspoon.com


GRILLED TUNA-PINEAPPLE KABOBS RECIPE FROM H-E-B
Combine sherry, soy sauce, olive oil, lemon juice, sesame oil, garlic and ginger in a non-metallic pan to make marinade. 4 Reserve 1/4 cup of marinade for basting during cooking.
From heb.com


TUNA KABOBS WITH MARINATED BABY ARTICHOKES RECIPE
Jul 19, 2015 - Cubes of tuna coated in a mustard dressing are grilled with marinated baby artichokes. The baby artichokes are cooked in advance so they only need to …
From pinterest.co.uk


TABBOULEH WITH MARINATED ARTICHOKES AND BABY SPINACH RECIPE
Directions. Step 1. Cut the stems off the artichokes. Place the stems and artichokes in a steamer basket set over 1 inch of simmering water. Cover and …
From foodandwine.com


KETO CANNED TUNA AND ARTICHOKE SALAD RECIPE - ATKINS
DIRECTIONS. Combine drained tuna, chopped artichoke hearts and mayonnaise. Season with salt and freshly ground black pepper. Serve over lettuce or leave the lettuce leaves whole and wrap the salad in them sandwich-style.
From atkins.ca


GRILLED TUNA KABOBS - STREETSMART KITCHEN
Instructions. Combine all tuna marinade ingredients in a blender or food processor and puree. Pour the marinade into a plastic bas and place tuna pieces in it. Seal and shake well. Refrigerate for 2 hours. In the meantime, Soak 12-15 wooden skewers in water for 2 …
From streetsmartkitchen.com


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