1. Put first 12 ingredients -- scallions through cinnamon -- into a blender and puree. 2. Pour marinade into a plastic bag, then add the tuna. 3. Place bag, sealed well, into the refrigerator for 2 - 6 hours, turning every once in a while to distribute marinade evenly. 4. If using wooden skewers, cover them with water in a shallow dish and let stand for 2 hours. 5. In a pot of boiling water, blanch the bell peppers, zucchini, and onion for 1-2 minutes depending on the size of the slices. Drain and pat dry. 6. Make pineapple glaze by placing pineapple juice, lemon juice, ginger, chili, soy, honey and cilantro in a saucepan. Bring to a boil, then turn down to medium low, cooking until mixture is reduced by half. Set aside. 7. Remove tuna from refrigerator and drain off marinade. 8. On metal or wooden skewers alternately thread ingredients: a slice of onion, tuna , pineapple, bell pepper, zucchini, etc. or in any order that pleases you. 9. Heat grill to medium high and cook the kabobs for about 6-8 minutes total, turning once. Use pineapple glaze often to brush on kabobs as cooking and to drizzle any remaining on plates. ---------------------------------------------------------------------------
Nutrition
Ingredients
