Serves 2 (6 ounces’ tuna, 1 cup vegetables & ½ cup brown rice)
1-pound tuna steaks, about ½- ¾ inches thick, rinsed and patted dry, cut into cubes
¼ cup fresh orange juice and ¼ cup fresh orange juice, divided use
2/3 cup uncooked brown rice
1 zucchini, about 4-5 inches long, cut into 10 pieces
4 small whole button mushrooms
½ medium red bell pepper, cut into 10 pieces
¼ cup fresh lemon juice
2 medium garlic cloves, minced
1 teaspoon soy sauce (low sodium)
2 medium green onions, chopped
1 orange, peeled, sections removed and chopped
Using a medium sauce pan, stir together ¼ cup orange juice, water and rice. Cover and bring to medium high heat. Reduce heat and simmer, covered for 45 minutes, or until tender and the liquid has been absorbed. Remove from heat.
Meanwhile, add fish, zucchini, bell peppers and mushrooms in a 11x7x2 glass baking dish.
Using a small bowl, stir together your lemon juice, garlic, oil and soy sauce and remaining ½ cup orange juice.
Pour half mixture over vegetables, mixing to coat.
Cover and refrigerate for 30 minutes.
Spray the grill with cooking spray and preheat on medium high.
Drain fish and vegetables and discarding the marinade.
Using metal skewers add fish, zucchini, bell pepper, mushroom and alternate accordingly.
Grill for 6-8 minutes or until fish is cooked to desired tenderness, turning brown evenly. Brush on remaining orange juice mixture.
Stir in orange and green onions into cooked rice.
Put rice on a plate, and place kababs on top, and enjoy.