16 ServingsPrep: 25 min. + marinating Cook: 5 min.
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.
Nutrition 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.