Here's another one adapted from my new cookbook Grill It! It was so tender and came out just the right amount of cooked-ness. Nick had seconds, too which was a good sign. Next time I make this, though, I think I'll double the marinade, and marinate the individual pieces in it BEFORE skewering, so they sit more in the marinade and get the most flavor. Otherwise, this was great over jasmine rice. Healthy and citrus-y.
1 pound fresh or frozen (thawed) tuna steaks, cut 1 inch thick
1/4 cup snipped fresh cilantro or to taste
1 teaspoon finely shredded lemon peel or lime peel
3 tablespoons lemon juice or lime juice
3 tablespoons rice vinegar
1 to 2 fresh Thai, serrano, or jalapeno chile peppers, seeded and finely chopped
1 teaspoon sesame seeds
1 teaspoon toasted sesame oil
2 medium zucchini, cut into 1 inch slices
1 medium red onion, cut into wedges
Lime wedges (optional- I just used lime in a little bottle)
Soak skewers in water for at least 30 minutes to prevent burning.
For marinade, in a small bowl, combine cilantro, lemon peel, lemon juice, vinegar, chile pepper, sesame seeds, and oil; set aside.
On 7-8 skewers, alternately thread fish (against the grain so the fish stays together), zucchini, and red onion, leaving 1/4 inch between pieces. Place kebobs on a platter or in a shallow dish and brush marinade over kebobs. Cover and marinate in the refrigerator for 2-4 hours.
Preheat grill and reduce heat to medium. Place kabobs on oiled/greased grill rack over heat. Cover and grill, about 5 minutes per side, until tuna is flaky but still a little pink in the middle.
Garnish with lime wedges.