Tuna Kebabs with Ginger-Chile Marinade

By chelyc13

Ingredients

• 3 tblsp unseasoned rice vinegar
• 2 tblsp finely grated peeled fresh ginger
• 2 tblsp peanut oil
• 2 tblsp asian sesame oil
• 2 tblsp soy sauce
• 2 tblsp honey
• 1 tblsp chopped fresh cilantro
• 1 serrano chile, seeded, minced
• Freshly ground white pepper
• 1 1/2 lbs thick ahi tuna, cut into 1 to 1 1/4 inch cubes
• Nonstick vegetable oil spray
• 1 large red bell pepper, cut inot 1 inch squares
• 1 large sweet onion, cut inot 1 inch squares
• 6 12 inch long metal skewers
• Additional chopped fresh cilantro for garnish

Preparation

Step 1

1. Whisk first 8 ingredient in medium bowl to blend; season to taste with ground white pepper. Trasfer 3 tblsp marinade to small bowl and reserve. Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.

2. Spray grill rack with nonstick spray. Prepare barbecue to medium high heat. Alternate tuna cubes, bell pepepr. and onion on each of 6 metal skewers. Grill to desired doneness, turning frequently, about 4 minutes total for medium rare. Transfer to platter. Drizzle reserved marinade over; sprinkle with chopped cilantro.