Did you know you can tune a piano, but you can’t tuna fish?
Tuna Fish is packed full of health benefits, and nothing can quite beat the taste of a fresh tuna fillet or steak that has been grilled. I have to admit I always forget about tuna when I’m shopping for my fish dishes, but this easy grilled tuna recipe complete with garbanzo bean salad is going to start making an appearance on my weekly menu board.
All week I’m posting recipes you can use to make a wonderfully delicious, healthy Labor Day weekend meal. Check back daily for a new dish to add to your menu!
Like many of the other recipes I posted this week for Labor Day, these delicious steak and veggie kabobs can be prepared the night before. Spend more time with family and friends and less time prepping in the kitchen while everyone else parties it up!
1 TBSP canola oil
1 Cup minced onion
2 cloves garlic, minced
2 beef bouillon cubes
1/2 Cup hot water
3 (6 ounce) cans tomato paste
1 Cup granular sucrolose sweetener (such as Splenda)
3/4 Cup Worcestershire sauce
3/4 Cup Dijon mustard
3 TBSP hickory-flavored liquid smoke
1 TSP salt
1/2 Cup cider vinegar
1 TBSP hot pepper sauce (such as Tabasco), or to taste
Heat the oil in a large saucepan over medium heat, and toss in the onion. Cook and stir until translucent; about 5 minutes. Toss in the garlic and cook until soft; about 2 minutes. Mix the beef bouillon cubes and water in a cup until the cubes are softened and beginning to dissolve, and pour the water and bouillon cubes into the saucepan. Bring to a simmer, stirring to dissolve the cubes. Mix in the tomato paste, sucralose sweetener, Worcestershire sauce, Dijon mustard, liquid smoke flavoring, salt, cider vinegar, and hot pepper sauce. Stir until the sweetener has dissolved.
Bring the sauce to a simmer, reduce heat, and simmer until the flavors have blended, 25 to 30 minutes. Stir frequently. For best flavor, cover and refrigerate overnight. Store in the refrigerator up to 1 week.