PREPARATION:

1. Rinse tuna and pat dry with paper towels.
2. For ease in slicing, wrap fish in plastic wrap; freeze about 1 hour or until firm but not frozen.
3. Slice fish across the grain into 12 (1/4-inch-thick) slices.
4. To make marinade, combine soy sauce, vinegar, oil, sugar, coriander, garlic, ginger and pepper in casserole. Place fish slices in marinade, stirring to coat; cover. Marinate in refrigerator 1 to 6 hours, turning slices once or twice.
5. Cover skewers with cold water; soak 20 minutes to prevent them from burning.
6. Remove skewers from water. Weave 1 fish slice accordion style onto each skewer.
7. Brush fish with marinade; discard remaining marinade.*

   *To use marinade as a dipping sauce for kabobs, place marinade in small saucepan and bring to a full boil.

8. Preheat broiler. Place skewers crosswise on broiler pan rack. Broil 4 inches below heat 1 to 2 minutes or until fish is opaque and flakes easily when tested with fork. Serve immediately.