Ingredients
1-1/2 pounds tuna steaks, cut into 1-1/2-in. chunks 2 medium sweet red peppers, cut into 1-in. pieces1 large sweet onion, cut into 1-in. piecesMARINADE/DRESSING:1/4 cup minced fresh cilantro1/4 cup sesame oil3 tablespoons lime juice2 tablespoons soy sauce2 tablespoons extra virgin olive oil1 tablespoon minced fresh gingerroot2 garlic cloves, mincedSALAD:1 package (5 ounces) fresh baby spinach1 medium sweet yellow pepper, cut into 1-in. pieces8 cherry tomatoes, halved
Preparation
Thread tuna chunks onto 4 metal or soaked wooden skewers. Thread pepper and onion pieces onto 4 more skewers. Place skewers in a 13x9-in. baking dish.
Whisk together marinade ingredients. Reserve half of mixture for salad dressing. Pour remaining marinade over skewers; refrigerate, covered, 30 minutes.
Grill kabobs, covered, on a greased grill rack over medium heat, turning occasionally, until tuna is slightly pink in center for medium-rare (2-3 minutes per side) and vegetables are crisp-tender (10-12 minutes). Remove tuna kabobs from direct heat and keep warm while vegetables finish grilling.
For salad, toss spinach, yellow pepper and cherry tomatoes with reserved dressing. For each portion, serve a tuna kabob and vegetable kabob over salad.
