1 pt. select oysters (undrained)
1/2 to 3/4 c. half and half
3 c. soft bread crumbs
1/2 c. margarine or butter, melted
2 tsp. celery seed
1 tsp. salt
1/4 tsp. pepper
1 (8 oz.) can pineapple chunks in juice
2 Tbsp. reduced sodium soy sauce
1 tsp. sesame oil
2 tsp. finely chopped peeled fresh ginger
1/4 tsp. crushed red pepper flakes
1 clove garlic, minced
1 lb. tuna steaks (3/4 to 1-inch thick)
1 navel orange, peeled and cut into 8 pieces
4 red cherry tomatoes

Drain juice from pineapple into measuring cup and set chunks aside. Add enough water to juice to make 3/4 cup. Add soy sauce, oil, ginger, red pepper flakes and garlic. Stir to combine. Set aside 2 tablespoons of marinade for fruit skewers and put remaining mixture into a 1-gallon zip-top plastic bag. Add tuna and seal bag. Shake well to coat fish. Refrigerate at least 30 minutes.

While fish marinates, thread evenly divided pineapple chunks, orange pieces and tomatoes onto 4 skewers (if using wooden skewers, soak them in warm water 20 minutes first). Coat grill rack with cooking spray.

Preheat grill to medium. Place fish onto prepared grill rack and grill, brushing with marinade, 5 minutes on each side or until fish flakes easily. During last 3 minutes of cooking, place skewers onto grill. Brush with reserved marinade and cook 3 minutes or until hot. Makes 4 servings; 187 cal. and 2 g. fat per serving.