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PEPPERED TUNA SKEWERS WITH WASABI-MAYO SAUCE

Ingredients

  • 2 tablespoons wasabi powder (asian section) or wasabi in squeeze tube
  • 1 1/2 tablespoons water
  • 1/2 cup mayonnaise
  • 1 pound fresh tuna steaks, cut into 3/4-inch cubes
  • 2 1/2 tablespoons soy sauce
  • 28 large slices pickled ginger (asian section)
  • 28 8-inch wooden skewers
  • 1 bunch watercress
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1 tsp chili oil (optional)
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PEPPERED TUNA SKEWERS WITH WASABI-MAYO SAUCE

by Nancy Miyasaki
Time: 40 minutes prep, 10 minutes cook
Servings: 28 skewers
 

Directions

  1. Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in small serving bowl to blend or squeeze in 2.5 tablespoons of wasabi from tube. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. (Can be made 1 day ahead if kept refrigerated.)
  2. Combine tuna and soy sauce in bowl; toss to coat. Add chili oil if desired. Marinate tuna 30 minutes at room temperature, stirring occasionally, or 1 hour in refrigerator.
  3. Meanwhile, thread 1 ginger slice onto each skewer 2 inches from tip.
  4. Line platter with watercress. Place bowl of wasabi mayonnaise on platter.
  5. Drain tuna; pat dry. Return to medium bowl. Sprinkle with pepper.
  6. Heat oil in large skillet over medium-high heat. Add tuna and sear until browned on all sides but still pink inside, about 2 minutes total. Thread 1 tuna cube onto each prepared skewer next to ginger. Arrange skewers on platter and serve.
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Summary

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3 votes | 12048 views
1 review | 0 comments

If you love seared tuna and wasabi, this is an easy and beautiful passed appetizer to make, Easy to eat and guaranteed to be a big hit. If all of your guests like spicy food, add a little chili oil to soy sauce to make it more like a spicy tuna role. Or try half with and half without to satisfy both palates!

Reviews

  • John Spottiswood
    June 5, 2008
    Delicious! I seared the steaks on both sides, Then sliced into strips and seared each strip on the raw side. Then I cubed and served. This seemed easier than cubing everything first and trying to get all sides of each cube seared. It tasted great!
    I've cooked/tasted this recipe!
    This is a variation