This easy entrée is great for weeknights. If your family likes a little zing, add a minced garlic clove and a pinch of cayenne to the tahini sauce. Use the same technique with cubes of chicken breast if you like; just make sure the meat is cooked all the way through, which may take a few more minutes.
Home » Recipes » Tuna Bites with Tahini-Yogurt Dipping Sauce
1/4 cup tahini
1 1/2 tablespoon lemon juice
1/3 cup plain Greek yogurt
3/4 teaspoon fine sea salt, divided
1 1/2 pound boneless, skinless tuna steaks, trimmed and cut into 1-inch cubes
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a small bowl, whisk together tahini and lemon juice until smooth. Whisk in yogurt and 1/2 teaspoon of the salt. If sauce is too thick, whisk in water 1 teaspoon at a time.
Place tuna on the prepared baking sheet; if you prefer kabobs, thread onto 4 (12-inch) metal skewers and place on the baking sheet. Sprinkle tuna with remaining 1/4 teaspoon salt. Roast, stirring a few times or turning kabobs, until tuna is barely pink in the center, about 8 minutes. Serve sauce on the side for dipping.
Per Serving:280 calories (90 from fat), 10g total fat, 2g saturated fat, 80mg cholesterol, 520mg sodium, 4g carbohydrates, (1 g dietary fiber, 1g sugar), 42g protein.
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