Kabobs

Last night I marinated tuna in soy, balsamic vinegar and honey for about an hour. I roasted red and yellow peppers and mushrooms. Then I seared the tuna and put them on kabobs.  Accompaniment was a simple salad of spinach with shaved fennel plus fronds as well as fingerling potatoes roasted with thyme.  I tossed them in a balsamic reduction that a Culinista had left at my house last week.