Rosemary- and Orange-Marinated Tuna Kebabs

• 1 1/2 pounds tuna steaks, cut into sixteen 1- to 1 1/4-inch cubes
• 1 tablespoon olive oil
• 2 teaspoons minced garlic
• 1 3/4 teaspoons grated orange peel
• 1 1/2 teaspoons minced fresh rosemary
• 1 large orange, peel and pith removed, cut into 8 pieces
• 8 cherry tomatoes
• 8 8- to 10-inch wooden skewers, soaked in water 30 minutes

1. Prepare barbecue (medium-high heat) or preheat broiler.
2. Toss first 5 ingredients in bowl.
3. Season with salt and pepper.
4. Thread 2 pieces of tuna alternately with 1 orange piece and 1 cherry tomato on each skewer.
5. Rub any remaining seasonings from bowl over kebabs.
6. Grill or broil kebabs until tuna is just opaque in center, turning kebabs often, about 6 minutes total.

tuna, olive oil, garlic, fresh rosemary, orange, tomatoes, wooden skewers

Taken from www.epicurious.com/recipes/food/views/rosemary-and-orange-marinated-tuna-kebabs-5647 (may not work)