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Asian Tuna Kebabs Recipe

Atkins Asian Tuna Kebabs
Net Atkins Count ™
Prep Time: 25 Minutes
Cook Time: 8 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator Calculating Net Atkins Count™


  • 5 1/3 tbsp Tamari Gluten Free Soy Sauce
  • 2 29/48 fl oz Rice Wine
  • 1 tbsp Toasted Sesame Oil
  • 1 Tbsp Ginger
  • 3 tsp Garlic
  • 2 teaspoon Sucralose Based Sweetener (Sugar Substitute)
  • 32 oz, boneless, raw Tuna
  • 3 large Scallions or Spring Onions
  • 1 large (2.25 per pound, approx 3-3/4" long, 3" dia) Red Sweet Pepper
  • 3/4 lb Eggplant


You'll need 8 bamboo skewers, which should be soaked in water for 15 minutes before cooking. Or use metal skewers. Chinese eggplants are thinner and less bitter than Italian ones and can be found in Asian markets or well-stocked produce sections of most supermarkets.


  1. Heat grill to high.

  2. Combine soy sauce, rice wine, sesame oil, ginger, garlic and sugar substitute in a large bowl.

  3. Add tuna, scallions and red pepper and toss to coat. Marinate for 15 minutes in the refrigerator. Remove tuna, scallions and red pepper from marinade and set aside.

  4. Toss eggplant in marinade and let sit for 3 minutes. Remove eggplant and set aside with other ingredients. Discard marinade.

  5. Thread skewers, alternating 3 pieces of tuna, 2 pieces of scallions, 2 pieces of red pepper and 3 pieces of eggplant on each. Eggplant should be skewered through both skin sides of the rounds.

  6. Grill for 3-4 minutes per side tuna will be rare in the center.

Cooking Tip

Whether you're feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.