- 1 1/2 pounds tuna steaks, cut into sixteen 1- to 1 1/4-inch cubes
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1 3/4 teaspoons grated orange peel
- 1 1/2 teaspoons minced fresh rosemary
- 1 large orange, peel and pith removed, cut into 8 pieces
- 8 cherry tomatoes
- 8 8- to 10-inch wooden skewers, soaked in water 30 minutes
- Prepare barbecue (medium-high heat) or preheat broiler. Toss first 5 ingredients in bowl. Season with salt and pepper.
- Thread 2 pieces of tuna alternately with 1 orange piece and 1 cherry tomato on each skewer. Rub any remaining seasonings from bowl over kebabs.
- Grill or broil kebabs until tuna is just opaque in center, turning kebabs often, about 6 minutes total.