Thai Tuna and Pearl Onion Shish Kebabs

Ingredients

• 1 1/2 lbs bluefin tuna steaks (cut into 20 cubes)
• 20 frozen pearl onions, defrosted

Marinade

• 1/2 cup coconut milk, lite unsweetened
• 1-2 Thai peppers, crushed
• 1 tablespoon brown sugar
• 1 lime, juice and zest of
• 1 teaspoon minced fresh ginger
• 1 teaspoon minced lemongrass (I used Gourmet Gardens in a tube http ( or or www.gourmetgarden.com or us or index.php)
• 2 teaspoons fish sauce or soy sauce
• 1 tablespoon minced basil or minced cilantro
• 1/8 cup olive oil

Directions

1. 1

   Mix all marinade ingredients except for the oil in a large ziplock bag. Add tuna cubes and pearl onions. Marinade for 60 minutes turning a couple times.

2. 2

   Thread 5 tuna cube and 5 onions alternating on each soaked skewer.

3. 3

   Pour the remaining marinade into a small pot and bring to a boil then simmer for 5 minutes.

4. 4

   Brush olive oil over skewered tuna and onions.

5. 5

   Preheat grill to medium and lightly wipe with an oiled rag.

6. 6

   Grill for 5-7 minutes until golden, turning frequently.

7. 7

   Serve over a bed of rice topped with the heated marinade.