1 small jalapeño chili, seeded and minced or ¼ tsp dried red pepper flakes, to taste
¼ tsp salt
Freshly ground black pepper
1 tbsp freshly squeezed lime juice
Directions
Prepare barbecue grill to medium-high.
Cut tuna into 16 equally-sized cubes and place them in a bowl. Add canola oil and toss fish to coat. Add ginger, jalapeno or red pepper flakes, salt, pepper to taste and lime juice. Toss and mix well. Cover and refrigerate 20 to 30 minutes.
Divide tuna cubes evenly among 4 skewers. Grill for 4 to 5 minutes, turning frequently, using tongs. Fish is done when it is just cooked through and no longer pink on inside.
