1 Tablespoon chopped fresh rosemary 3 Tablespoons gf soy sauce 2 Tablespoons olive oil, divided 1 teaspoon grated lemon zest 1 teaspoon lemon juice 1 teaspoon grated orange zest 1 teaspoon orange juice 1 teaspoon fresh minced ginger 2 teaspoons honey 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 5 garlic cloves, minced 1 lb. tuna steaks, cut into 1-inch pieces 1 small onion, cut into wedges 1 green bell pepper, cut into 1 inch pieces 6 cremini mushrooms, halved
Combine the rosemary, soy sauce, 1-1/2 tablespoons olive oil, lemon zest, lemon juice, orange zest, orange juice, ginger, honey, salt, pepper, and garlic in a large zip-lock bag. Add the tuna. Seal the bag and turn to coat. Marinate in the refrigerator for 30 minutes.
Prepare a grill. Remove the fish from the bag; discard the marinade. Thread the fish, onions, peppers and mushrooms, alternately onto 4-6 metal skewers (you can also use wood skewers just make sure you soak them in water first). Drizzle with the remaining 1/2 tablespoon of olive oil. Grill 6-8 minutes, turning half-way through. Serve.