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| © Mitch Mandel and Thomas MacDonald |
Appetizer sections are home to the densest caloric concentrations on America's menus. It's hard to find anything in the starters section that hasn't touched the deep fryer or isn't built entirely out of refined carbs and cheap fat. What you really want to start your meal with is a big dose of protein: Not only does it get your metabolism firing, protein also keeps your belly full, which helps ward off overeating later in the meal. Luckily, these grilled tuna skewers are nearly pure protein.
Serves 4
Ingredients
- 1⁄2 Tbsp peanut or vegetable oil
- 1 Tbsp minced fresh ginger (Even easier than mincing ginger is shredding it on a cheese grater.)
- 1 clove garlic, minced
- 2 Tbsp peanut butter
- 1 cup light coconut milk
- 1⁄2 Tbsp low-sodium soy sauce
- Juice of 1 lime
- 1 tsp sriracha or other hot sauce
- 1 lb ahi tuna, cut into 8 long pieces
How to Make It
- Soak 8 wooden skewers in cold water for at least 20 minutes.
- Heat the oil in a medium saucepan over medium heat.
- Cook the ginger and garlic until lightly toasted, about 1 minute. Add the peanut butter, coconut milk, and soy sauce.
- Simmer on low heat for 10 minutes. Add the lime juice and sriracha and remove from the heat.
- Heat a grill or stovetop grill pan until hot.
- Thread each piece of tuna onto a skewer and brush all over with the sauce.
- Cook for 2 minutes per side, until charred on the outside but still pink in the center. Serve the skewers with the remaining sauce.
Eat This Tip
Leftover Love
- Find yourself with more peanut sauce than you need for the tuna? Perfect. It will keep in the fridge for up to 3 days and is perfect for quick stir-fries on busy weeknights.
- Heat a wok or sauté pan over high heat.
- Sauté chicken, beef, or pork with broccoli, asparagus, bell peppers, and onions.
- When the produce and protein are almost fully cooked, dump in the peanut sauce, along with a splash of water or chicken broth to thin it out.
- Cook for 2 to 3 minutes more. Serve sprinkled with crushed peanuts and accompanied by lime wedges.
