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Ginger-Tuna Kabobs Recipe

Ginger-Tuna Kabobs Recipe photo by Taste of Home

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Ginger-Tuna Kabobs Recipe

Prep: 25 min. + marinating Cook: 5 min.

Yield: 16 Servings

25 5 30

Ingredients

1/4 cup soy sauce
2 tablespoons rice vinegar
1 pound tuna steaks, cut into 16 cubes
1 tablespoon sesame seeds
1 tablespoon pepper
2 tablespoons canola oil
16 pickled ginger slices
1 bunch watercress, optional
1/2 cup wasabi mayonnaise

Directions

In a large resealable plastic bag, combine soy sauce and vinegar; add the tuna. Seal bag and turn to coat; refrigerate for 30 minutes.
Drain tuna and pat dry; discard marinade. Sprinkle tuna with sesame seeds and pepper. In a large skillet, brown tuna on all sides until medium rare or slightly pink in the center; remove from skillet.
On each of 16 wooden appetizer skewers, thread one ginger slice and one tuna cube. Arrange on a serving platter lined with watercress if desired. Serve with wasabi mayonnaise. Yield: 16 kabobs.

Nutritional Facts 1 kabob with 1-1/2 teaspoons mayonnaise (calculated without watercress) equals 100 calories, 8 g fat (1 g saturated fat), 15 mg cholesterol, 186 mg sodium, 1 g carbohydrate, trace fiber, 7 g protein.

Originally published as Ginger-Tuna Kabobs in Taste of Home June/July 2011, p21

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Ginger-Tuna Kabobs

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Reviewed on Jul. 05, 2011 by meinerezepte

I doubled the recipe the first time I made it as an appetizer and it got rave reviews and requests for the recipe.

Reviewed on Jun. 05, 2011 by 60172

Best tuna I've ever made. Used Albacore from Costco, but will try Ahi next time.

Reviewed on Jun. 02, 2011 by williamsegraves

These were absolutely fantastic! We made a special ginger teriyaki mayo by mixing a ginger teriyaki marinating sauce with regular mayo. The flavors in this recipe are absolutely divine and we WILL ba making this again!