1 3/4 to 2poundsYellowfin Tuna steaks, cut 1 1/4-inches thick,
1whole fresh pineapple, peeled and cored,
1large 1015 onion,
*salt and pepper,
1teaspoongrated fresh ginger,
1Heat charcoal 30 minutes or gas grill 10 minutes with lid closed.
2Cut tuna, pineapple and onion into 1 1/4-inch chunks.
3Thread onto bamboo skewers. (To prevent burning, skewers may be soaked in water 30 minutes if time permits.)
4Combine marinade ingredients in a shallow, non-metallic pan.
5Reserve 1/4 cup of marinade for basting during cooking.
6Marinate tuna kabobs 10 minutes.
7Grill 4 inches above Medium heat about 8 minutes total.
8Turn to brown all sides of kabobs.
9Brush with marinade each turn.
10Season lightly with salt and pepper while cooking.
11Cook until tuna is Medium Rare in center. Do not overcook.
No Nutritional Information Available