Ginger-Tuna Kabobs
I find myself making this recipe again and again. It's a hit at parties and potlucks. —Mary Beth Harris-Murphree, Tyler, Texas
Ingredients
- 1 pound tuna steaks, cut into 16 cubes
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame seeds
- 1 teaspoon pepper
- 2 tablespoons canola oil
- 16 pickled ginger slices
- 1 bunch watercress, optional
- 1/2 cup wasabi mayonnaise
Directions
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1Toss tuna with soy sauce and vinegar; refrigerate, covered, 30 minutes.
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2Drain tuna, discarding marinade; pat dry. Sprinkle tuna with sesame seeds and pepper. In a large skillet, sear tuna until browned and center is medium rare or slightly pink; remove from skillet.
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3On each of 16 appetizer skewers, thread 1 ginger slice and 1 tuna cube. If desired, place on a watercress-lined patter. Serve with wasabi mayonnaise.
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