Food and Dining
1:30 pm
Thu October 24, 2013

The South Beach Diet Gluten Solution

10/24/13 - 1:30 -Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Dr. Arthur Agatston.  His latest book is The South Beach Diet Gluten Solution.  He talks about the myths and reality of gluten intolerance -- is it a fad, who does it affect, what are the solutions?

~~Dinner in Minutes~~

Walnut Crusted Tuna Kabobs with Onion and Pepper Rice

Juicy cubes of tuna with a crunchy coating of chopped walnuts are cooked on skewers accompanied by thick rings of zucchini and plump, ripe grape tomatoes. Brown rice with chopped green peppers and onions makes a quick side dish.    

Walnut Crusted Tuna Kabobs with Onion and Pepper Rice
Walnut Crusted Tuna Kabobs with Onion and Pepper Rice
Credit http://www.dinnerinminutes.com

To help the cubes of meat and vegetables cook evenly the skewers, I place the tuna on one kabob and the vegetables on another.   Also, leave about 1/4-inch space between the pieces on the skewer. This way the heat can reach the sides of the food as well as the top and bottom.   You can cook the kabobs on a stove-top grill, under the broiler or on an outdoor grill. 

A new type of brown rice is now available in the supermarkets.   The rice can be cooked in its package in a microwave oven in 60 or 90 seconds depending on the brand. That’s right 1 to 1 1/2 minutes.   It’s a great way to serve brown rice with very little effort. If you prefer, use 10-minute brown rice and follow the package instructions. 

If using wood skewers, be sure to soak in water for about 15 minutes before use.   This prevents them burning while on the grill.  
    

Helpful Hints:

  • Finely chop walnuts in the food processor.
  • A meaty fish such as halibut or swordfish can be used instead of tuna.
  • Pecans, almonds or peanuts can be used instead of walnuts.

 

Countdown:

  • While kabobs cook, make rice.
  • Prepare the kabobs.
  • Preheat the stove-top grill, broiler or outdoor grill
  • Cook kabobs.

 

ENTREE: WALNUT CRUSTED TUNA KABOBS

3/4 pound tuna steaks, cut into 1-inch cubes
1/4 cup low-sugar apricot jam or jelly
2 tablespoons chopped walnuts 
1 medium zucchini cut into1/2 inch slices (about 2 cups)
8 grape or cherry tomatoes
4 metal or wooden skewers
Salt and freshly ground black pepper

Preheat the stove-top grill, broiler or outdoor grill.   Mix the jam and walnuts together in a bowl.   Add the tuna cubes and mix to completely cover the cubes with the walnut mixture. Thread skewers with tuna cubes. Thread zucchini and tomatoes, alternating them, on 2 other skewers. Place skewers on stove-top grill for 5 minutes. Turn and grill 3 minutes. If using a broiler, line a baking sheet with foil and broil the kabobs 5 inches from the heat for the same amount of time. Reduce the cooking time for the tuna to 6 minutes for rare tuna. Makes 2 servings. 

 

SIDE DISH: ONION AND PEPPER RICE

1/2 cup frozen chopped onion 1/2 cup frozen chopped green pepper 1 9-ounce package microwave brown rice Salt and freshly ground black pepper Place onion and green pepper in a bowl and microwvae on high for 1 minute to defrost. remove from microwqave. Cook rice in microwave oven according to packag instructions (6-90 seconds formost brands). Remove from microwave and add to the onions and rice. Toss well and add salt and pepper to taste. Makes 2 servings. 

SHOPPING LIST
Here are the ingredients you'll need for tonight's Dinner in Minutes:

To buy:

  • 1 8-ounce package 60 or 90 second brown rice
  • 1 package frozen chopped green pepper
  • 3/4 pound tuna steaks
  • 1 small jar low-sugar apricot jam or jelly
  • 1 medium zucchini
  • 1 small package walnut pieces
  • 1 package grape or cherry tomatoes
  • 1 package frozen chopped onion

 

Staples:

  • salt
  • black peppercorns