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Red curry spiced skewered tuna on a bed of fragrant and colorful rice makes an exotic dish.
2 tablespoons oil
1/3 cup chopped onion
1/4 cup chopped red bell pepper
2 teaspoons McCormick Gourmet™ Garam Masala Blend
2 teaspoons McCormick Gourmet™ Sesame Seed
1 teaspoon McCormick Gourmet™ Curry Powder, Red
1 teaspoon McCormick Gourmet™ Garlic Salt
1 cup sliced mushrooms
1/4 cup water
2 cups warm cooked rice
2 tablespoons flour
1 tablespoon McCormick Gourmet™ Sesame Seed
2 teaspoons McCormick Gourmet™ Curry Powder, Red
1 1/2 teaspoons sugar
1 pound tuna steak, cut into 1-inch cubes
For the Rice, heat oil in large skillet on medium heat. Add onion, bell pepper and seasonings; cook and stir 3 to 4 minutes or until onion is tender. Add mushrooms; cook and stir 2 minutes. Add water; simmer 1 minute. Add warm cooked rice; toss until well blended. Set aside.
For the Tuna, mix flour, sesame seed, curry powder, sugar and garlic salt in small bowl. Place tuna in large resealable plastic bag or glass dish. Add seasoning mixture; gently shake or toss to coat. Thread tuna cubes onto skewers.
Grill over medium heat 6 to 8 minutes until tuna is golden brown on the outside and slightly pink inside, turning occasionally. Serve tuna skewers with Confetti Curry Rice.
Test Kitchen Tips:
•If using wooden skewers, soak in water for at least 30 minutes to prevent burning.
•Substitute halibut, mahi mahi or swordfish for the tuna steak.
(Amount per serving)