Tart Cherry Glazed Ahi Tuna Kebabs over Spiralized Winter Salad
Total Time: 25 Minutes
Prep: 20 Minutes
Cook: 5 Minutes
Yield: 4 Servings
- For the Glaze
- 1/2 cup Montmorency tart cherry concentrate
- 1/3 cup water
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- For the Kebabs
- 8 ounces Ahi tuna, cut into cubes
- 1/2 large red onion, cut into chunks
- For the Salad
- 1 large carrot
- 1 large parsnip
- 1 large Granny Smith apple
- 1/4 cup chopped dried Montmorency tart cherries
- 1/3 cup plain Greek yogurt
- Juice of 1/2 a lime
For the Glaze:
Combine all the ingredients into a small sauce pot. Bring to a boil then reduce to a simmer. Cook until mixture has reduced by half. Remove from heat and let cool. It will thicken substantially as it cools.
For the Kebabs:
Preheat a greased grill or grill-pan to medium-high heat.
Skewer the tuna cubes and red onion in alternating pattern on two kabob sticks.
Lightly brush the glaze over the kabobs, place on the hot grill/grill-pan and sear for 1-2 minutes per side.
Remove kabobs from the grill and generously brush more glaze on top.
Serve on top of spiralized winter salad (directions below). Garnish with optional sesame seeds, sunflower seeds and/or cilantro.
For the Salad:
Spiralize the carrot, parsnip and apple into “noodles” and place in a large bowl with the dried tart cherries.
Whisk together the Greek yogurt, lime juice, tart cherry concentrate, salt and pepper in a small bowl.
Pour the dressing over the salad and toss to combine.
Recipe courtesy of Gina Matsoukas, of runningtothekitchen.com