Asian Ahi Tuna & Veggie Skewers

Asian Ahi Tuna & Veggie Skewers 1
When my Hubby and I have date night, we often go to places where we can order a good appetizer and a drink. Well, we went out this week and ordered one of our favorites only to find out they were out of tuna. That wasn’t going to stop me from wanting it, so the next day I decided to recreate this dish at home and made it for our lunch. My excellent Hubby said mine was better than the one at the restaurant…Oops! I hope he still takes me out for it, I like dressing up!

Asian Ahi Tuna & Veggie Skewers
2 sushi grade ahi tuna steaks
1 vine ripened tomato
1/2  red onion
2 portabello mushrooms
1 red pepper
2 Tbs garlic sauce
2 Tbs Hoisin sauce
1 Tbs honey
1 Tbs sesame oil
1 Tbs fish sauce
2 tsp Sriracha sauce
1 Tbs toasted sesame seeds

Cut the tuna into large squares. Quarter the tomatoes and mushrooms. Cut the onion and red pepper into large pieces. Place the veggies on different skewers than the tuna as the tuna will go on last for flash cooking. In a small bowl mix the garlic sauce, hoisin, honey, sesame oil, fish sauce, Sriracha and sesame seeds. Brush some of the glaze over the skewers. Next heat a cast iron grill pan on medium-hi. Spray the surface with non stick spray once it gets hot. Place the veggie skewers on the pan and grill for about 6 minutes on one side, than turn to the other side making sure to add a little more glaze first. Cook for an additional 6 minutes or until the veggies are soften, but still maintain their structure. Spray the pan one more time and place the tuna on the grill. Cook for about 1 minute on each side to desired temperature. I like mine very rare. Serve with more glaze and eat… Delicious!!



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