Ginger Tuna

Ginger Tuna
Yield: Makes 4 servings.

1 lb. fresh tuna, boneless and skinless
1 tsp. canola oil
1 tsp. grated peeled fresh ginger
1 small jalapeno chile, seeded and minced or 1/4 tsp. dried red pepper flakes, to taste
1/4 tsp. salt
Freshly ground black pepper
1 Tbsp. freshly squeezed lime juice

Prepare a barbecue grill to medium-high or preheat the broiler to high. Cut the tuna into 16 equally-sized cubes and place them in a bowl. Add the canola oil and toss fish to coat. Add the ginger, jalapeno or chili flakes, salt, a few grinds of pepper and lime juice. Toss and mix well. Cover and refrigerate 20 to 30 minutes. To grill, divide the tuna cubes evenly among 4 skewers. Grill for 4 to 5 minutes, turning frequently, using tongs. The fish is done when it is just cooked through and no longer pink on the inside. To broil, arrange the marinated fish in a shallow pan so the pieces do not touch. Place the fish 4 inches below the broiler for 3 minutes. Using tongs, turn each cube. Broil for 1 to 2 more minutes, until the fish is just cooked through and no longer pink on the inside. Serve immediately, with a fruit or Hispanic-style salsa. Nutritional Information: Calories 134, Total Fat 2g, Sodium 187mg, Carbohydrate 0g, Protein 27g