4 fresh tuna steaks, cut into equal sized pieces about 1 1/2 inches
2 VIdalia onions, quartered and separated into individual pieces
2 red bell peppers, sliced into 1 in pieces
Dressing and Marinade:
1 bunch cilantro, chopped
1/4 cup toasted sesame oil
2 Tbsp xtra virgin olive oil
1 1/2 limes, juiced
2 cloves garlic, minced
1 piece fresh ginger, grated
2 tbsp soy sauce
Mix together marinade/dressing ingredients and set aside half for dressing in another bowl.
1 package baby spinach
1 yellow bell pepper
8 cherry tomatoes
Thread tuna and vegetables on skewers. (note: if using bamboo skewers, soak in water for 5 min before so they do not burn)
Pour half the marinade over the skewers and refrigerate for 1/2 hour.
Grill kebabs on preheated grill set on medium for 5-7 min per side. Vegetables should start to blacken and tuna should be pink inside.
Serve kebabs over the salad.