TOTAL TIME: Prep: 25 min. + marinating Cook: 5 min.
MAKES: 16 servings


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

Nutritional Facts

1 kabob with 1-1/2 teaspoons mayonnaise: 100 calories, 8g fat (1g saturated fat), 15mg cholesterol, 186mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 7g protein.


  1. Toss tuna with soy sauce and vinegar; refrigerate, covered, 30 minutes.
  2. Drain 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.
  3. On each of 16 appetizer skewers, thread one ginger slice and one tuna cube. If desired, place on a watercress-lined patter. Serve with wasabi mayonnaise. Yield: 16 kabobs.
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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meinerezepte User ID: 6036730 166279
Reviewed Jul. 5, 2011

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

60172 User ID: 6025268 160693
Reviewed Jun. 5, 2011

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

williamsegraves User ID: 3296408 113858
Reviewed Jun. 2, 2011

"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!"

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