Grilled Tuna Kabobs

Ingredients

For the tuna marinade:

1 cup green onion, finely chopped

1 jalapeño pepper, seeded and minced

1 tablespoon coconut ominos (or soy sauce)

1 tablespoon fresh lemon juice

1 tablespoon olive oil

1 1/2 teaspoons ground allspices

1/4 cup cilantro, finely chopped

1 clove of garlic, minced

1 1/2 teaspoons sea salt

1 tablespoon brown sugar

3/4 teaspoon dried thyme

1/2 teaspoon ground cinnamon

For the kabobs:

1 1/2 pounds fresh tuna, cut into 1-inch pieces

1 medium red onion, sliced into 1/2-inch pieces

2 small zucchini, cut into 1/2-inch slices

1 (20-oz) can pineapple chunks in 100% pineapple juice or 1 fresh pineapple, peeled, cored and cut into 1-inch cubes

1 red bell pepper, cut into 1/2-inch pieces

For the pineapple glaze:

3/4 cup pineapple juice (I used the juice from the can)

3 tablespoons honey

1/4 cup lemon juice

Preparation

Combine all tuna marinade ingredients in a blender or food processor and puree.

Pour the marinade into a plastic bas and place tuna pieces in it. Seal and shake well. Refrigerate for 2 hours.

In the meantime, Soak 12-15 wooden skewers in water for 2 hours. Then prepare for the vegetables.

Remove tuna from the refrigerator and reserve the marinade for glaze in a small saucepan.

Make the pineapple glaze by adding the glaze ingredients in the reserved tuna marinade. Bring to a boil,t hen turn down the heat to medium low, cook until the mixture is reduced by half, stirring occasionally.

Assemble the kabobs by threading a piece of onion, zucchini, pineapple, tuna, bell pepper or in an order that you prefer. Repeat until all ingredients are used.

Heat grill to medium-high and grill the kabobs for about 3-4 minutes on each side. Brush the pineapple glaze often onto the kabobs as grilling. If you have any remaining glaze, serve with the kabobs. Enjoy!

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About

Grilled tuna, red onions, bell peppers, pineapples and zucchini on skewers, these tuna kabobs are basted and served with an amazing pineapple glaze. Yum!