Ginger-Tuna Kabobs
Ginger-Tuna Kabobs are a culinary delight that marries the rich, tender texture of tuna steaks with the zesty, warming kick of ginger, creating a dish that's both invigorating and deeply satisfying. This dish is further elevated by the spicy complexity of wasabi mayonnaise, adding a creamy, fiery contrast that complements the tuna’s succulence perfectly. Discovered during a journey steeped in the vibrant cuisine of Japan, where seafood is celebrated for its freshness and flavor, this recipe stands as a testament to the joy of cooking with bold ingredients. The kabobs are a result of meticulous experimentation, capturing a harmonious blend of flavors designed to transport the eater to the heart of Japanese culinary tradition. Now shared with enthusiasm, the Ginger-Tuna Kabobs recipe is an invitation to explore the richness of international cuisine from your own kitchen, promising an exhilarating dining experience that balances the heat of ginger and wasabi with the sublime texture of perfectly cooked tuna.
Equipment
- 1 pan
Ingredients
- 1 bunch watercress
- 1/2 cup wasabi mayonnaise
- 2 tablespoons canola oil
- 16 pickled ginger slices
- 1 pound tuna steaks
- 1 tablespoon sesame seeds
- 1 teaspoon pepper
- 2 tablespoons rice vinegar
- 1/4 cup soy sauce
Instructions
- Toss salmon with fish sauce and wine and chill for thirty minutes, covered.
- Drain the tuna and remove the marinade before patting it dry.
- Seeds and pepper are sprinkled over tuna.
- Sear tuna in a large pan until golden and medium-rare or little pink in the middle; remove from pan.
- Put 1 ginger piece and one tuna cube onto each of the 16 mini skewers.
- With wasabi mayo on the side.