10 minutes to prepare, 15 minutes to cook
Serves: 4

Ingredients:

4 tuna steaks, about 5 oz/140 g each
2 red onions
12 cherry tomatoes
1 red bell pepper, seeded and diced into 1 - inch pieces
1 yellow bell pepper, seeded and diced into 1 inch pieces
1 zucchini, sliced
1 tbsp chopped fresh oregano
4 tbsp olive oil freshly ground black pepper
lime wedges

1. Preheat the broiler to high. Cut the tuna into 1 inch 2.5 cm dice. Peel the onions, leaving the root intact, and cut each onion lengthwise into 6 wedges.

2. Divide the fish and vegetables evenly between 8 wooden skewers (presoaked to avoid burning) and arrange on the broiler pan.

3. Mix the oregano and oil together in a small bowl. Season to taste with pepper. Lightly brush the kabobs with oil and cook under the preheated broiler for 10 - 15 minutes or until evenly cooked, turning occasionally. If you cannot fit all the kabobs on the broiler pan at once, cook them in batches, keeping the cooked kabobs warm while cooking the remainder. Alternatively, these kabobs can be cooked on a barbecue.

4. Garnish with lime wedges and serve with a selection of salads, cooked couscous, new potatoes, or bread.

Nutrition Facts:

Calories 352 kcal
Protein 35.8 g
Carbohydrates 12.4 g
Sugar 10.5 g
Fat 18.10 g
Saturates 3.36 g
Fiber 3.05 g
Salt 0.20 g