richard-in-cincy
Well-known member
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 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. (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.
Source: "Bon Appétit December 2003"
Richard's notes:
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 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. (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.
Source: "Bon Appétit December 2003"
Richard's notes:
- Be careful to use only sashimi grade tuna for this recipe as it is intended to be rare inside.
- After reading all of the reviews, it made sense to half the recipe to comfortably sear the cubed tuna in my heavy-duty 11-inch fry pan.
- I cubed the tuna as uniformly as possible for tossing and turning.
- I used a separate skillet to toast 2 tsp. of sesame seeds (reviewer suggested) half way through the 30-minute marinating period.
- Using high heat and watching the clock, I tossed and turned the tuna almost constantly with a spatula and wooden spoon. I’m proud to say they came out nicely seared and beautifully rare pink inside!
- At first I thought that the 2 tsp. of toasted sesame seeds rolled on to the marinated tuna wouldn’t be enough, but after searing, they distributed onto the tuna cubes nicely and were just the right amount.
- I used .58 lb. of previously frozen, skinless, yellowfin ahi steak
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