Tuna Kebabs with Ginger Chile Marinade

Ingredients:
3 tablespoons and seasoned rice vinegar
2 tablespoons freshly 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 Serano chili, seeded and minced
Freshly ground white pepper
1/2 pound 1 1/4 inch thick ahi tuna, cut into 1 to 1 1/4 inch cubes

Nonstick vegetable spray
One large red bell pepper, cut into 1-inch squares
One large sweet onion (such as a vidalia), Cut into 1-inch squares
6 12-inch long metal skewers
Additional chopped fresh cilantro

Instructions:
Whisk first eight ingredients in medium bowl to blend; season to taste with ground white pepper. Transfer 3 tablespoons marinade to small ball and reserve. Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate it 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 six middle skewers. Grill to desired doneness, turning frequently, about four minutes total for medium rare. Transfer to platter. Drizzle reserved marinade over; sprinkle with chopped cilantro.




Ritual air date: 12/5/2007
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