1 (12-ounce) package frozen tuna steaks, thawed and cut into chunks
2 tablespoons extra virgin olive oil
2 lemons
1 cup peach mango salsa, divided
1 large yellow onion, peeled and cut into chunks
2 bell peppers, red or green, cut into chunks
Sea salt and freshly ground black pepper
1 cup (1/2 box) couscous, plain or whole wheat
Instructions
If using wood or bamboo skewers, put in water to soak. Preheat an
oiled grill to medium high.
Cut one lemon in half and slice into thick half moons. Squeeze the
other lemon and combine with oil and 2 tablespoons salsa in a
small bowl. Alternate fish, vegetables and lemon slices on soaked
skewers. Brush with salsa/lemon mixture. Sprinkle with salt and
pepper.
Place skewers on hot grill and cook 3–5 minutes, basting often with
mixture, turning once. Prepare couscous according to package
directions for 4 servings.
Serve kabobs over couscous with remaining salsa for dipping.
Originally Submitted
5/13/2009
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