Tuna Skewers - cooking recipe

Ingredients

3 tablespoons rice vinegar
2 tablespoons gingerroot, grated (I used a bit less)
2 tablespoons peanut oil
2 tablespoons sesame oil
2 tablespoons honey
1 tablespoon cilantro, chopped (I used a bit more)
1 serrano chili, seeded and minced
white pepper
1 1/2 lbs tuna, 1 1/4-inch thick and cut into 1 inch cubes
cooking spray (Pam)
1 red bell pepper, cut into 1-inch squares
1 onion, cut into 1 inch squares
4 -6 skewers, 12-inch long (I used wooden but the original recipe recommends metal)

Preparation

In a bowl, whisk together first 8 ingredients (vingear - chile) and then season with the pepper. Transfer 3 tablespoons to a cup and reserve.
Add tuna to remaining marinade, tossing to coat and refrigerate for up to 45 minutes.
Prepare grill and spray grill reack with Pam.
Prepare skewers by alternating fish, pepper and onion squares on skewers.
Grill skewers to desired doneness - mine took about 10 mintes-- turning often.
Transfer to platter, drizzling reserved marinade over skewers and sprinkle with additional cilantro, if desired.