Tuna Teriyaki Kabobs

By cindygwest

Ingredients

• 4 tuna steaks (6 oz each), cut into 1-inch pieces
• 2 medium sweet red peppers, cut into 1-inch pieces
• 1 large sweet onion, cut into 1-inch pieces
• Marinade/Dressing
• 1/4 cup minced fresh cilantro
• 1/4 cup sesame oil
• 3 T. lime juice
• 2 T. soy sauce
• 2 T. olive oil
• 1 T. minced fresh ginger root
• 2 garlic cloves, minced
• Salad
• 1 package fresh spinach
• 1 medium sweet yellow pepper, cut into 1-inch pieces
• 8 cherry tomatoes, halved

Preparation

Step 1

Thread tuna chunks onto four metal or soaked wooden skewers. Thread sweet red peppers and onion onto four skewers. Place skewers in a 13 x 9 - inch baking dish.

Whisk together marinade ingredients. Reserve half of mixture for salad dressing. Pour remaining marinade over skewers; refrigerate, covered, 30 minutes.

Grill kabobs, covered, on a greased grill rack over medium heat, turning occasionally, until tuna is slightly pink in center for medium-rare(2 -3 minutes per side) and vegetables are crisp-tender (10 - 12 minutes. Remove tuna kabobs from direct heat and keep warm while vegetables finish grilling.

Toss salad ingredients with dressing. For each portion serve a tuna kabob and vegetable kabob over salad.