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Peppered Tuna Skewers with Wasabi Mayo




Source of Recipe


Bon Appetit - December 2003


Recipe Introduction


Pretty, sophisticated, and easy to eat. // Makes 28


Recipe Link: http://www.epicurious.com/recipes/recipe_views/views/108936

List of 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*
28 8-inch wooden skewers

1 bunch watercress
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil

*Available at Japanese markets and specialty foods stores and in the Asian foods section of some supermarkets.

Recipe



1. Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in small bowl to blend.

2. Whisk in 1/2 cup mayonnaise.

3. Cover wasabi mayonnaise and refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep refrigerated.)

4. Combine tuna and soy sauce in medium bowl; toss to coat.

5. Marinate tuna 30 minutes at room temperature, stirring occasionally.

6. Meanwhile, thread 1 ginger slice onto each skewer 2 inches from tip.

7. Line platter with watercress.

8. Place bowl of wasabi mayonnaise on platter.

9. Drain tuna; pat dry. Return to medium bowl.

10. Sprinkle with pepper; toss to coat.

11. Heat oil in large skillet over medium-high heat.

12. Add tuna and sear until browned on all sides but still pink inside, about 2 minutes total.

13. Thread 1 tuna cube onto each prepared skewer next to ginger.

14. Arrange skewers on platter and serve.