By Dianne Bunis


1 (12-ounce or 3/4 lb.) tuna fillet, cut into chunks

1 bunch scallions, washed, white end of roots trimmed, cut to 2-inch lengths

6 sweet mini peppers, red and yellow, cut into chunks

6 large organic button mushrooms, washed and sliced in half

2 lemons, cut in half

Sea salt and freshly ground black pepper, to taste


Whisk ingredients, set aside

1/2 cup extra-virgin olive oil

1/4 cup San-J Organic Gluten-free Tamari Soy Sauce

3 cloves garlic, chopped

To ensure a healthy meal, start by making sure that the grates of the grill are clean; burned residue from charred meat contains cancer-causing agents, according to WebMD.

Presoak bamboo skewers in water for 60 minutes, preheat clean, oiled grill to medium-high heat.

Alternate fish, scallions, peppers and mushrooms on soaked skewers, don't crowd. Brush with marinade, sprinkle with salt and pepper, let sit for 15-20 minutes.

Place skewers on a hot grill and cook 3 to 5 minutes, turning when lightly browned and rare in the center, careful to not char food.

Serve kabobs over rice or couscous.