marinade:
3/4 cup teriyaki sauce
1 oz soy sauce
1 tablespoon Sherry
1 tablespoon rice vinegar
1/2 oz vegetable oil
1 teaspoon sesame oil
3 garlic cloves, minced
1-inch piece of gingerroot, diced
2 scallions, diced
pinch of red pepper flakes
four 8 oz tuna filets
pieces of fresh pineapple
cross-sections of orange
small mushrooms
cherry tomatoes
basil
slices of red onion
Mix all ingredients of marinade. Cut tuna steaks into one-inch cubes. Marinade fish for at least two hours. Place tuna on metal skewers, alternating with other items. Barbeque until tuna is cooked rare, or as desired.