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.

People Who Like This Dish 4
Reviews & Comments 4

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  • corrinnej 9 years ago
    Yum! This is right up my taste alley! Thanks!
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  • darbar 11 years ago
    Linebb, to answer your question: Yes and Yes! Good luck!
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  • linebb956 11 years ago
    I have got to try this... 2 questions for you first...
    1 I have the paste wasabi, can I use that?
    2... do you think I can do this on the grill? Let me know please and thank you!
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  • davidwhittaker 11 years ago
    This sounds great!!! I hope to make it soon.
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