Skip to main content
Recipes

Peppered Tuna Skewers with Wasabi Mayonnaise

By Betty RosbottomPhotography by Scott Peterson
Image may contain Food Plant and Seasoning

Recipe information

  • Yield

    Makes 28 Servings

Ingredients

2

tablespoons wasabi powder (horseradish powder)*

1

1/2 tablespoons water

1

/2 cup mayonnaise

1

pound fresh tuna steaks, cut into 3/4-inch cubes

2

1/2 tablespoons soy sauce

28

large slices pickled ginger*

28

8-inch wooden skewers

1

bunch watercress

1

teaspoon freshly ground black pepper

1

tablespoon vegetable oil

Need to make a substitution?

Preparation

  1. Step 1

    Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in small bowl to blend. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. DO AHEAD Can be made 1 day ahead. Keep refrigerated.

    Step 2

    Combine tuna and soy sauce in medium bowl; toss to coat. Marinate tuna 30 minutes at room temperature, stirring occasionally.

    Step 3

    Meanwhile, thread 1 ginger slice onto each skewer 2 inches from tip.

    Step 4

    Line platter with watercress. Place bowl of wasabi mayonnaise on platter. Drain tuna; pat dry. Return to medium bowl. Sprinkle with pepper; toss to coat. Heat oil in large skillet over medium-high heat. Add tuna and sear until browned on all sides but still pink inside, about 2 minutes total. Thread 1 tuna cube onto each prepared skewer next to ginger. Arrange skewers on platter and serve.

Explore Bon AppétitSkewerJapaneseEast AsianAsianTunaFishSeafoodWatercressLeafy GreensVegetableEasyStarterNut-FreeDairy-FreeKetoSearDinner