July 4th, 2007
These make a nice hors d’oeuvres or BBQ accompaniment. They are pretty quick to prepare and very low stress. Adapted from Bon Appetit.
Makes 28 skewers
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 (optional)
28 8-inch wooden skewers
1 bunch watercress
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in a small bowl to blend. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. (can be made in advance)
Combine tuna and soy sauce in a medium bowl; toss to coat. Marinade tuna 30 minutes at room temperature, stirring occasionally.
Meanwhile, thread 1 ginger slice onto each skewer 2 inches from tip.
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 a large skillet over medium-high heat. Add tuna and sear until browned on all sides but still pink inside, about 2 minutes total. Can also be left completely raw if you prefer. Thread 1 tuna cube onto each prepared skewer next to ginger. Arrange skewers on a platter and serve.
Filed under Fish, Hors D'oeuvres, Recipes |
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My mouth watered when I read the title of this post…