tuna kabobs with ginger-chile marinade

[Oz]

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

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. Drizzle reserved marinade over; sprinkle with chopped cilantro.

[pappi]

damn sounds good homie

[Oz]

yea cant wait to go catch some tuna now so i can make some..or i might just go to the store and make it :cool: