This recipe gives albacore a distinctive "Tex-Mex" flavor from a marinade containing a minimal amount of oil; while a little oil is needed to prevent sticking on the grill, these kebabs shatter any misconceptions that Tex-Mex cookery has to be fattening! Serve with rice, tortillas, low- or no-fat black beans and a ration of your favorite white cheese

1½ pounds troll-caught albacore tuna (loin cuts or steaks)
¼ cup dry sherry
3½ tablespoons lime juice
2 teaspoons minced garlic
4 teaspoons oil
1¼ teaspoons chili powder
½ teaspoon dry mustard
½ teaspoon grated lime rind

Rinse albacore with cold water; pat dry with paper towels. Cut albacore into 1½" cubes; set aside. Combine remaining ingredients except lime rind. Pour over albacore and marinate in refrigerator for a minimum of 30 minutes, turning once to recoat albacore. Using metal or bamboo skewers, make kebabs dividing albacore into 4 equal servings reserving marinade. Place kebabs on well-greased grate 5-6 inches from hot briquettes. Cook 3-4 minutes, turningonce. Baste frequently with reserved marinade. Do not overcook. Albacore should be pink in center when removed from heat. Sprinkle with lime rind just before serving. Makes 4 servings.