Bon Appetit/December 2003

Peppered Tuna Skewers with Wasabi Mayonnaise
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
28 each N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons wasabi 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
28 8-inch wooden skewers 1 bunch watercress 1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil



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.
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.

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