Instructions -
Trim the tuna of any skin and bone.Make the spice rub: Mix the ingredients together in a small bowl. Rub generously over the prawns. Reserve leftover spice rub for another use.
Prepare the grill for direct cooking over very high heat (400 F. to 450 F.) brush or spray the grill with oil.
Make the Lemon and Sweet Pepper Relish: Grill the peppers whole over high heat, turning often, until charred on all sides. Remove from the grill and place in a plastic bag for 5 to 10 minutes.
Cut the onion into 1/2-inch-thick slices. Grill over high heat for 2 to 3 minutes per side and remove from the heat. Peel, remove abd discard the stems and seeds, and coarsely chop the peppers. Chop the onions coarsely.Add the peppers and onions to a bowl. Juice 1 of the lemons and whisk the juice together with the sherry and oil. Slice the other lemon thinly and set aside for garnish. Toss the peppers and onions with the dessing and add salt and pepper to taste.
Grill the prawns fro 2 to 3 minutes per side over high heat until they are pink and firm, but still juicy. Arrange the peppers and onions on a platter, place the prawns on top, and garnish with the sliced lemons. A tart sauvignon blanc from California would make a nice match.
  Health & Beauty Dept.