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Ingredients
| canned pink salmon: 1 g |
| teriyaki sauce: 1/2 cup (marinade sauce) |
| onions (sliced): 2 tsp |
| wasabi root (sliced): 1 tsp |
| water: 2 cups |
| brown rice: 1 cup |
| carrots (sliced): 1/2 cup |
| red sweet peppers: 1 whole pepper |
| salt: 1/4 tsp |
| broccoli (chopped): 1 cup |
Tuna Skewers
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1/4-inch-thick strips. In a small bowl combine teriyaki sauce, green onion, and wasabi powder. Place fish in a shallow dish; add half of the teriyaki mixture; stirring to coat fish. Set remaining teriyaki mixture aside. Cover fish and chill for 30 minutes, stirring once. If using bamboo skewers, soak them in water for 30 minutes; drain.
2. Meanwhile, in a 2-quart saucepan combine water, rice, carrot, sweet pepper, and salt. Bring to boiling; reduce heat. Simmer, covered, for 40 minutes. Stir in broccoli. Cook, covered for 5 minutes more or until rice is tender. Remove from heat. Let stand, covered, for 5 minutes. Stir in reserved teriyaki mixture.
3. Preheat broiler. Thread fish strips accordion-style on four 12-inch skewers. Place skewers on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 5 to 7 minutes or until fish flakes easily when tested with a fork, turning once halfway through broiling. Serve with rice. Makes 4 servings.