Teriyaki Tuna Skewers with Ginger

Ingredients:

• 0.9 kg fresh steak tuna, cut into 2.5 cm cubes.
• 400 g teriyaki sauce (on average 2 g sugar per serving)
• 90 ml. sesame oil
• 1 tbsp fresh ginger, minced
• 1 tsp fresh garlic, minced
• Juice of 1 lemon
• 1 tbsp sugar substitute (Recommended: Splenda)
• 1 tbsp. toasted sesame seeds

Preparation:

1. Soak bamboo skewers in water for 30 minutes to 1 hour to prevent them from burning during grilling. Combine all marinade ingredients in a bowl. Place the tuna cubes in the marinade, cover, and refrigerate for at least 30 minutes.
2. Preheat a grill or grill pan to high heat.
3. Remove the tuna from the marinade, remove the skewers from the water, and thread the fish onto the skewers. Place the skewers along the edges of the grill, with the longest part of the skewer extending over the edges away from the heat. Stay close and rotate the skewers to prevent the fish from burning. The kebabs only take 3-4 minutes to cook.
4. Sprinkle with sesame seeds before serving.
   
   

   Tips for serving

   
   Serve over Sichuan vegetable stir-fry, or if making for a party, insert skewers directly into the sides of a melon half filled with melon balls.