Grilled Tuna Kabobs
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
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!