• 28servings
  • 10minutes
  • 37calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB1, B6
MineralsZinc, Copper, Calcium, Potassium, Chlorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons wasabi powder (asian section) or wasabi in squeeze tube

  2. 1 1/2 tablespoons water

  3. 1/2 cup mayonnaise

  4. 1 pound fresh tuna steaks, cut into 3/4-inch cubes

  5. 2 1/2 tablespoons soy sauce

  6. 28 large slices pickled ginger (asian section)

  7. 28 8-inch wooden skewers

  8. 1 bunch watercress

  9. 1 teaspoon freshly ground black pepper

  10. 1 tablespoon vegetable oil

  11. 1 tsp chili oil

Instructions Jump to Ingredients ↑

  1. Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in small serving bowl to blend or squeeze in 2.5 tablespoons of wasabi from tube. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. (Can be made 1 day ahead if kept refrigerated.)

  2. Combine tuna and soy sauce in bowl; toss to coat. Add chili oil if desired. Marinate tuna 30 minutes at room temperature, stirring occasionally, or 1 hour in refrigerator.

  3. Meanwhile, thread 1 ginger slice onto each skewer 2 inches from tip.

  4. Line platter with watercress. Place bowl of wasabi mayonnaise on platter.

  5. Drain tuna; pat dry. Return to medium bowl. Sprinkle with pepper.

  6. 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.


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