Peppered Tuna Skewers with Wasabi Mayonnaise
From darbar 17 years ago
- 10 minutes to make
- Serves 28
Pretty, sophisticated, and easy to eat.
Ingredients
- 2 tablespoons wasabi powder (horseradish powder)* shopping list
- 1½ tablespoons water shopping list
- ½ cup mayonnaise shopping list
- 1 pound fresh tuna steaks, cut into ¾-inch cubes shopping list
- 2 ½ tablespoons soy sauce shopping list
- 28 large slices pickled ginger* shopping list
- 28 8-inch wooden skewers shopping list
- 1 bunch watercress shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1 tablespoon sesame oil shopping list
- handful of sesame seeds shopping list
How to make it
- Mix 2 tablespoons wasabi powder and 1½ tablespoons water in small bowl to blend. Whisk in ½ cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep refrigerated.)
- Combine tuna and soy sauce in medium bowl; toss to coat. Marinate tuna 30 minutes at room temperature, stirring occasionally. Meanwhile, thread 1 ginger slice onto each skewer 2 inches from tip. Line platter with watercress. Place bowl of wasabi mayonnaise on platter. Drain tuna; pat dry. Return to medium bowl. Sprinkle with pepper and sesame seeds; toss to coat.
- 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.
- *Available at Japanese markets and specialty foods stores and in the Asian foods section of some supermarkets.
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