Yellowfin Tuna Kabobs
1 Tbl sesame seed oil
¼ cup vegetable oil
¼ cup soy sauce
2 Tbl orange juice
1 Tbl honey
1 Tbl dry ginger
1 Tbl minced garlic
2 lbs fish yellowfin tuna, cut into 3-4 thick steaks
1 cup wood chips, soaked in water for 1 hour
12 medium button mushrooms, cut in half
1 red onion, peeled and cut into 1½-inch squares
12 pineapples chunks
1 red bell pepper, cut into twelve 1-inch squares
2 Tbl olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper
Mix together the sesame oil, vegetable oil, soy sauce, orange juice, honey, ginger, and garlic, and blend well. Place the tuna and marinade into a large baggie. Seal the gaggie and refrigerate for 1 hour.
Prepare the smoker for indirect VERY LOW heat. Place the marinated tuna as far from the heat as possible and place a small handful of chips on the coals. Smoke the tuna 30-40 minutes, making sure the tuna does not cook. Remove the tuna from the smoker and refrigerate 1 hour.
Once the tuna has chilled completely, cut the steaks into 1 ½ - 2-inch cubes.
Using 12 skewers, alternately skewer the tuna with the vegetables. Each skewer should have 2 pieces of mushrooms, 2 pieces of onion, 1 pineapple chunk, and 1 bell pepper piece, along with the tuna.
Prepare the grill. Brush the skewers with olive oil, and season with salt and pepper. Grill over direct high heat for 5-7 minutes, turning once. Use the remaining marinade to brush the skewers while cooking.