Ahi Tuna with Ginger-Chile Marinade

In the rare times I have access to really high-quality seafood, I invariably reach for Ahi Tuna. I love the taste, the texture, the color…and there are so many ways to prepare it! Usually I prefer my ahi seared, raw in the middle, with wasabi and soy sauce. But in the winter, when I really crave cooked seafood, this is one of my go-to recipes. A little sweet, a little sour and a little spicy…it is heaven.
Instead of making the kabobs (as shown in the photo), I prefer to cook these as steaks, searing the ahi and finishing it in the oven. To expedite the cooking time and process, I purchase Asian slaw from a good deli as a side dish. The texture of the tuna mingled with the crunchy slaw is wonderful and really rounds out the meal. Recipe from epicurious.com.

Ingredients
3 tablespoons unseasoned rice vinegar
2 tablespoons finely grated peeled fresh ginger
2 tablespoons peanut oil
2 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons honey
1 serrano chile, seeded, minced
Freshly ground white pepper
1 1/2 pounds 1 1/4 -inch-thick ahi tuna, cut into 1- to 1 1/4 -inch cubes
Nonstick vegetable oil spray
1 large red bell pepper, cut into 1-inch squares
1 large sweet onion (such as Maui or Vidalia), cut into 1-inch squares
6 (12-inch-long) metal skewers

Preparation
Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper. Transfer 3 tablespoons marinade to small bowl and reserve. Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.
Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers. Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare. Transfer to platter. Drizzle reserved marinade over; sprinkle with chopped cilantro.