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Asian/Hawaiin, Appetizers | |
�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 | |
�Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in small bowl to blend. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. DO AHEAD Can be made 1 day ahead. Keep refrigerated. �Combine tuna and soy sauce in medium bowl; toss to coat. Marinate 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 large skillet over medium-high heat. Add tuna and sear until browned on all sides but still pink inside, about 2 minutes total. Thread 1 tuna cube onto each prepared skewer next to ginger. Arrange skewers on platter and serve. | |
Unrated | |
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