Asian Tuna Skewers with Wasabi Dip
When it comes to tuna, think outside the can because nothing tinned can top this recipe for fresh tuna, a tasty and exotic way to gussy up this deliciously mild, firm fish. Soak it in savory soy sauce, sear it to perfection, add a sliver of spicy ginger and dunk it in the piquant mayonnaise and, ta-dah, you've got terrific tuna.
Bite Me Bit
"Is this chicken, what I have, or is this fish? I know it's tuna, but it says 'Chicken of the Sea.'"
1½ lbs fresh tuna, cut into 1-inch cubes
4 tbsp soy sauce
1 tsp freshly ground black pepper
1½ tbsp vegetable oil
3 tbsp water
2 tbsp wasabi powder
3/4 cup mayonnaise
30 toothpicks or small cocktail sticks
30 slices of pickled ginger
1) In a medium bowl, combine tuna and soy sauce. Marinate for 1 hour at room temperature.
2) For the dip, in a small bowl, combine water and wasabi powder. Stir to dissolve the powder and add mayonnaise. Refrigerate until ready to serve.
3) Once finished marinating, drain the tuna and pat dry with paper towel. Return to bowl and toss tuna with black pepper.
4) In a large skillet, heat oil over medium-high heat. Add tuna, stirring constantly until browned on the outside but still pink inside, 3-5 minutes. Remove from heat. 5) Skewer 1 piece of tuna and 1 slice of ginger on each cocktail stick. Serve with wasabi dip.