Peppered Tuna Skewers with Wasabi Mayonnaise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 28 |
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Pretty, sophisticated, and easy to eat. Ingredients:
2 tablespoons wasabi powder (horseradish powder) |
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 |
1 bunch watercress |
1 teaspoon freshly ground black pepper |
1 tablespoon vegetable oil |
Directions:
1. Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in small bowl to blend. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep refrigerated.)
2. Combine tuna and soy sauce in medium bowl; toss to coat. Marinate tuna 30 minutes at room temperature, stirring occasionally.
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. Drain tuna; pat dry. Return to medium bowl. Sprinkle with pepper; 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.
5. *Available at Japanese markets and specialty foods stores and in the Asian foods section of some supermarkets.
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