The Houdini'S Magical Tuna Kabobs With Pineapple Glaze

1. 1

   Put first 12 ingredients -- scallions through cinnamon -- into a blender and puree.

2. 2

   Pour marinade into a plastic bag, then add the tuna.

3. 3

   Place bag, sealed well, into the refrigerator for 2 - 6 hours, turning every once in a while to distribute marinade evenly.

4. 4

   If using wooden skewers, cover them with water in a shallow dish and let stand for 2 hours.

5. 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. 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. 7

   Remove tuna from refrigerator and drain off marinade.

8. 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. 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.

* Per serving · 4 servings · Values may vary.