TUNA KABOBS

1/3 cup fresh lime juice (about 2 limes)
1 tbsp. low-sodium soy sauce
1 clove garlic, minced
2 tbsp. chopped fresh basil
1/4 to 1/2 tsp. red pepper flakes or to taste, if desired
1/4 tsp. freshly ground black pepper
3 tbsp. extra-virgin olive oil
1 lb. fresh tuna, cut in 12 chunks
1 large cucumber, peeled, seeded, sliced
8 large cherry tomatoes
1 medium red onion, halved vertically, cut in crescents
hot cooked rice (for serving)

Preheat grill or broiler.

In glass or other non-reactive bowl, combine lime juice, soy sauce, garlic, basil, red and black pepper and oil. Add tuna. Turn to coat. Cover. Marinate up to 1 hour, turning chunks occasionally.

TO COOK:
Using four 10-inch metal or wooden (soaked in water first) skewers, alternately thread fish, cucumber, onion and tomato.

Broil kabobs 5 minutes. Turn and cook about 5 minutes longer until fish is firm to the touch and vegetables are browned. Overcooking dries out tuna.

Serve either hot or at room temperature with rice.

Makes 4 servings

Per serving: 241 calories, 12 g (2 g saturated) fat, 8 g carbohydrate, 26 g protein, 182 mg sodium and 1 g dietary fiber each.

Source: American Institute for Cancer Research