1 cup mayonnaise
4 teaspoons soy sauce
1 1/2 teaspoons sugar
2 teaspoons fresh lemon juice
2 teaspoons Hot NAMIDA wasabi paste
1 12-ounce tuna steak, cut into twenty 1-inch cubes
10 8-inch bamboo skewers, soaked in water 30 minutes
Servings: 6
1. In a bowl stir together mayonnaise, soy sauce, sugar, and lemon juice.
2. Transfer 2/3 cup soy mayonnaise to a small bowl and stir in wasabi paste.
3. Stir tuna into remaining 1/3 cup soy mayonnaise.
4. Chill wasabi mayonnaise, covered, at least 1 hour and up to 24.
5. Marinate tuna, covered and chilled, at least 1 hour and up to 24.
6. Prepare grill.
7. Thread 2 tuna cubes onto each skewer and grill on an oiled rack until just cooked through, 2 to 3 minutes on each side.
8. Serve tuna kebabs with chilled wasabi mayonnaise, a tossed green salad and crusty French bread.
Servings: 6
4 teaspoons soy sauce
1 1/2 teaspoons sugar
2 teaspoons fresh lemon juice
2 teaspoons Hot NAMIDA wasabi paste
1 12-ounce tuna steak, cut into twenty 1-inch cubes
10 8-inch bamboo skewers, soaked in water 30 minutes
Servings: 6
1. In a bowl stir together mayonnaise, soy sauce, sugar, and lemon juice.
2. Transfer 2/3 cup soy mayonnaise to a small bowl and stir in wasabi paste.
3. Stir tuna into remaining 1/3 cup soy mayonnaise.
4. Chill wasabi mayonnaise, covered, at least 1 hour and up to 24.
5. Marinate tuna, covered and chilled, at least 1 hour and up to 24.
6. Prepare grill.
7. Thread 2 tuna cubes onto each skewer and grill on an oiled rack until just cooked through, 2 to 3 minutes on each side.
8. Serve tuna kebabs with chilled wasabi mayonnaise, a tossed green salad and crusty French bread.
Servings: 6
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