Grilled Tuna Kabobs with Peach Mango Salsa

This is a favorite summer recipe in our house! It wasn't until I went to Hawaii when I was 20 that I ever had Tuna in any form other than in a can. But Tuna steak is AMAZING. I had no idea what I was missing. Of course, in Hawaii the fish we ate had been caught that morning, and was incredibly fresh - here we have to do with the frozen. But that's okay. In this recipe with the Peach Mango Salsa, all I have to do is close my eyes to imagine the smell of those Plumeria flowers......



Grilled Tuna Kabobs with Peach Mango Salsa

1 12 ounce package frozen Yellowfin Tuna Steaks, thawed and cut into chunks
2 Tbsp Extra-virgin olive oil
2 lemons
1 cup Peach Mango salsa, divided
1 large yellow onion
2 bell peppers, (red, green, yellow or orange, it doesn't matter), cut into chunks
sea salt and freshly ground black pepper
1 cup Organic Whole Wheat cous cous, prepared to package directions

If using wood or bamboo skewers, put them in water to soak. (at least 15 minutes, so they don't catch fire on the grill) Preheat an oiled grill to medium high. Cut one lemon in half and slice into thick half moons. Squeeze the other lemon and combine with the oil and 2 tablespoons salsa in a medium bowl. Alternate fish, vegetables, and lemon on soaked skewers. Brush with salsa/lemon mixture. Sprinkle with salt and pepper. Place skewers on a hot grill and cook 3-5 minutes, basting often with mixture, turning once. Serve kabobs over couscous with salsa for dipping.