Tuna Teriyaki Kabobs

• 1-1/2 pounds tuna steaks, cut into 1-1/2-in. chunks
• 2 medium sweet red peppers, cut into 1-in. pieces
• 1 large sweet onion, cut into 1-in. pieces
• 1/4 cup minced fresh cilantro
• 1/4 cup sesame oil
• 3 tablespoons lime juice
• 2 tablespoons soy sauce
• 2 tablespoons extra virgin olive oil
• 1 tablespoon minced fresh gingerroot
• 2 garlic cloves, minced
• 1 package (5 ounces) fresh baby spinach
• 1 medium sweet yellow pepper, cut into 1-in. pieces
• 8 cherry tomatoes, halved

1. 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.
2. Whisk together marinade ingredients. Reserve half of mixture for salad dressing. Pour remaining marinade over skewers; refrigerate, covered, 30 minutes.
3. 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.
4. For salad, toss spinach, yellow pepper and cherry tomatoes with reserved dressing. For each portion, serve a tuna kabob and vegetable kabob over salad.

tuna, sweet red peppers, sweet onion, fresh cilantro, sesame oil, lime juice, soy sauce, extra virgin olive oil, fresh gingerroot, garlic, baby spinach, sweet yellow pepper, tomatoes

Taken from www.tasteofhome.com/recipes/tuna-teriyaki-kabobs/ (may not work)