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Tuna Kebabs - Makes 4 servings

1/3 cup fresh lime juice (about 2 limes)
1 Tbsp. reduced-sodium soy sauce
1 garlic clove, minced
2 Tbsp. chopped fresh basil leaves
1/4-1/2 tsp. red pepper flakes
1/4 tsp. freshly ground pepper
1/4 cup extra virgin olive oil
1 lb. fresh tuna, cut in 12 chunks
1 large cucumber, peeled, seeded and sliced
8 large cherry tomatoes
1 medium red onion, halved vertically and cut into crescents

Preheat grill or broiler.

In a glass or other non-reactive bowl, combine the lime juice, soy sauce, garlic, basil, pepper flakes, pepper and oil. Add the tuna chunks to the marinade, turning to coat them. Set aside to marinate 15 minutes at room temperature.

Assemble the kebabs using four 10-inch metal or (well-soaked) bamboo skewers. Slip a cucumber piece almost to the bottom of a skewer. Add a tuna chunk, followed by an onion crescent, followed by a tomato. Repeat with more cucumber, fish, onion and tomato. Finish the kabob with a cucumber crescent turned toward the onion. Make 3 more skewers in the same way.

Broil the kebabs 3 minutes. Turn and cook until the fish is firm to the touch and the vegetables browned, another 2 to 3 minutes. Do not overcook or the tuna will be dry. Serve either hot or at room temperature with hot steamed rice.

Per serving: 241 calories, 11 g. total fat (2 g. saturated fat), 7 g. carbohydrate, 28 g. protein, 2 g. dietary fiber, 100 mg. sodium.