I find myself making this recipe again and again. It's a hit at parties and potlucks. —Mary Beth Harris-Murphree, Tyler, Texas
Ginger-Tuna Kabobs
Ginger-Tuna Kabobs
Prep Time
25 min
Cook Time
5 min
Yield
16 kabobs
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
- Toss tuna with soy sauce and vinegar; refrigerate, covered, 30 minutes.
- 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.
- On 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.
Nutrition 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.
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