TUNA KEBOBS
Source: the American Institute for Cancer Research

If you first marinate the fish, you will avoid creating the carcinogens that otherwise form when animal meats are grilled. Since these kebabs only get better when their flavors meld overnight, they can even be made ahead.

1/3 cup fresh lime juice (about 2 limes)
1 Tbsp. reduced-sodium soy sauce
1 garlic clove, minced
2 Tbsp. chopped fresh basil leaves
1/4-1/2 tsp. red pepper flakes
1/4 tsp. freshly ground pepper
1/4 cup extra virgin olive oil
1 lb. fresh tuna, cut in 12 chunks
1 large cucumber, peeled, seeded and sliced
8 large cherry tomatoes
1 medium red onion, halved vertically and cut into crescents
Preheat grill or broiler.

In a glass or other non-reactive bowl, combine the lime juice, soy sauce, garlic, basil, pepper flakes, pepper and oil. Add the tuna to the marinade, turning to coat. Cover and marinate up to 1 hour, turning tuna chunks occasionally.

Using four 10-inch metal or (well-soaked) bamboo skewers, assemble the kebabs, alternating the fish with pieces of cucumber, onion and tomato.

Broil the kebabs 5 minutes. Turn and cook until the fish is firm to the touch and the vegetables browned, about 5 minutes more. Do not overcook or the tuna will be dry.

Serve either hot or at room temperature with hot steamed rice. If you have leftovers, take the tuna off the skewers and serve it on a bed of chopped romaine lettuce for a chunky, grilled tuna salad.

Makes 4 servings