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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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Ingredients:
1/4 cup soy sauce |
2 tablespoons rice vinegar |
1 pound tuna steaks, cut into 16 cubes |
1 tablespoon sesame seeds |
1 tablespoon pepper |
2 tablespoons canola oil |
16 pickled ginger slices |
1 bunch watercress, optional |
1/2 cup wasabi mayonnaise |
Directions:
1. In a large resealable plastic bag, combine soy sauce and vinegar; add the tuna. Seal bag and turn to coat; refrigerate for 30 minutes.
2. Drain tuna and pat dry; discard marinade. Sprinkle tuna with sesame seeds and pepper. In a large skillet, brown tuna on all sides until medium rare or slightly pink in the center; remove from skillet.
3. On each of 16 wooden appetizer skewers, thread one ginger slice and one tuna cube. Arrange on a serving platter lined with watercress if desired. Serve with wasabi mayonnaise. Yield: 16 kabobs.
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