Tuna done differently and a spicy asian take on kebabs.

Ingredients

• 3 tablespoons unseasoned rice vinegar
• 2 tablespoons finely grated peeled fresh ginger
• 2 tablespoons peanut oil
• 2 tablespoons Asian sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon chopped fresh cilantro
• 1 serrano chile, seeded, minced
• Freshly ground white pepper
• 1 1/2 pounds 1 1/4 -inch-thick ahi tuna, cut into 1- to 1 1/4 -inch cubes
• Nonstick vegetable oil spray
• 1 large red bell pepper, cut into 1-inch squares
• 1 large sweet onion (such as Maui or Vidalia), cut into 1-inch squares
• 6 (12-inch-long) metal skewers
• Additional chopped fresh cilantro

Directions

• Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper.
• Transfer 3 tablespoons 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.
• Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat).
• Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers.
• Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare.
• Transfer to platter and drizzle reserved marinade over; sprinkle with chopped cilantro.
• Bon Appetit!