Continuing my obsession with shish kabobs, here's the newest in the summer of shish:
The Pacific
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-Cubes of tuna steak (sushi grade)
-Red pepper
-Mango chunks
Brush lightly with soy sauce, season with salt and pepper, and sear on a very hot grill for just a moment. Mango has such a high sugar content that it will burn if you leave it on there too long, and the tuna should still be hot pink inside.
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