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Prep Time: 30 Minutes Cook Time: 75 Minutes |
Ready In: 105 Minutes Servings: 4 |
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A spin on Nobu's famous miso-glazed black cod, these tuna kebabs are uncommonly satisfyinglike umami on a stick. Shiro miso aided and abetted by mirin and lush mayonnaisel asserts itself beautifully against the meaty tuna. The sugar in the marinade caramelizes over the hot grill, giving the quickly cooked tuna some tantalizingly crisp edges. Ingredients:
1 cup white miso (also called shiro miso) |
1/2 cup mirin (japanese sweet rice wine) |
1/2 cup sugar |
1/4 cup water |
1/2 cup mayonnaise |
2 pounds tuna steak, cut into 1-inch cubes |
zucchini and snow-pea salad |
Directions:
1. Heat miso, mirin, sugar, and water in a small saucepan over medium heat, stirring, until sugar has dissolved. Remove from heat and whisk in mayonnaise, then cool to room temperature.
2. Put tuna in a sealable bag (or nonreactive shallow dish). Pour marinade over tuna and marinate, chilled, at least 1 hour.
3. Prepare grill for direct-heat cooking over hot charcoal (high heat for gas).
4. Thread tuna onto skewers, leaving a small space between each piece. Put on a tray.
5. Generously oil grill rack, then grill skewers, turning once, until just pink in center, about 4 minutes total. Let stand 5 minutes.
6. Per serving: 372 calories, 7g fat (1g saturated), 103mg cholesterol, 1091mg sodium, 20g carbohydrates, 1g fiber, 55g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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