Mix the honey, soy, garlic and ginger together in a shallow bowl. Add the tuna and stir well to coat, then leave in the fridge for a minimum of 30 minutes. Cook the brown rice according to the instructions on the packet, then drain, rinse and leave to cool.
Thread the tuna on to 4 large kebab sticks, alternating with the pepper and onion. Add the oil to a large griddle pan and heat over a medium high heat. Griddle the kebabs for 5-6 minutes, turning frequently.
Meanwhile, mix the cooled rice with the spring onions, chilli, coriander, sesame oil and lime juice. Place the tuna kebabs on the rice and scatter over the peanuts to serve.