DIRECTIONS
Soak eight small bamboo kebab sticks in water for about 10 minutes to prevent them from burning during cooking.
In a small saucepan, heat the cranberries and water to a gentle boil.
Cover the pan and reduce the heat to simmer for 15 minutes until the berries are soft and plump.
Transfer the cranberries to a food processor and add the lime juice and seasoning.
Blend together to make a smooth jam-like paste.
Cut the tuna into chunks approximately 1-inch thick and thread through the kebab sticks allowing approximately 4 pieces per stick.
Brush each kebab with the glaze.
Heat grill to medium-high.
Lay a piece of foil over grill.
Reduce heat slightly and place the kebabs onto the foil.
Brush some more glaze over the kebabs while they cook on one side for about a minute.
Turn the kebabs, brush on some more glaze and cook for another minute.
Continue until they have cooked evenly on all sides.
After approximately 6 minutes, when the tuna is still a little pink in the middle, remove the kebabs, cover with foil and allow them to rest.
Serve the kebabs with the remaining cranberry glaze on a bed of arugula with steamed green beans drizzled with olive oil.
Serves 4.