Tuna Kabob
Makes 4 servings 16 oz. Fresh Sushi grade Tuna 1 Vidalia onion 4 oz. button mushrooms 1 red bell pepper 1 green pepper 1 lime 1 tablespoon Soy sauce 1 teaspoon sesame oil Bamboo skewers Pinch salt & black pepper	1. Cut tuna in 16 oz. squares. Place in a stainless steel bowl. Soak the skewers in cold water. Remove the white ribs from the peppers and cut in same size as the tuna. Add to the tuna. De-stem the mushrooms. Rinse and dry. Add to other ingredients. Cut onions the same size as peppers and add to the ingredients. 2. In a separate bowl, mix the soy sauce, sesame oil and juice from the lime. Season with a pinch of salt and black pepper. Add this to the tuna mix; toss to coat. Cover and refrigerate for 30 minutes. 3. Thread the skewers, but leave an inch on either end of the skewer. Broil or grill over a medium flame.
Frank's Seafood • 7901 Oceano Avenue • Jessup, Maryland 20794 • (800) 287-5960

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