GRILLED TUNA KEBABS WITH WASABI SAUCE

Grilled Tuna Kebabs with Wasabi Sauce image

Provided by Carole Davis

Time 3h5m

Number Of Ingredients 19

Previous Next

1 1/2 lb sashimi grade tuna
16 large shiitaki mushrooms
2 large sweet red peppers
1 large red onion
8 skewers if using bamboo soak in water
1 1/2 c sherry soy marinade
1 to 2 tsp wasabi paste
SHERRY--SOY MARINADE
1/2 c oil canols, vegetable or vpeanut
1/2 c dry sherry
1/4 c soy sauce, low sodium
2 Tbsp sesame oil
2 Tbsp peeled chopped ginger root
2 Tbsp minced garlic
1/4 c chopped cilantro
3 scallions sliced
3 Tbsp rice wine vinegar
2 Tbsp ground cumin
1 Tbsp achiote paste optional

Steps:

1. SHERRY--SOY MARINADE
2. Combine all ingredients in a saucepan and heat to just below the boil. Remove from the heat. Cool. This marinade may be stored in a refrigerator up to 2 weeks. Use to marinate chicken, shrimp, or pork for several hours before grilling. Yield: 1 1/2 cups
3. KEBABS
4. Cut the tuna into 24 equal-size cubes. Quarter the mushrooms. Cut the peppers and onion into 1/2-inch squares. Divide the ingredients equally among the 8 skewers, alternating squares of vegetable and tuna. Pour 1 cup of the Sherry-Soy Marinade over the kebabs and marinate, refrigerated, 2 to 3 hours.
5. Dissolve the wasabi in the remaining 1/2 cup marinade to make a spicy dipping sauce to serve at the table with the grilled tuna.
6. On a hot outdoor grill or under a broiler, sear the kebabs 2 to 3 minutes on each side. The tuna should be medium rare--still red in the center--when served with the dipping sauce.