Miso-Glazed Tuna Kebabs

  1. Heat miso, mirin, sugar, and water in a small saucepan over medium heat, stirring, until sugar has dissolved. Remove from heat and whisk in mayonnaise, then cool to room temperature.
  2. Put tuna in a sealable bag (or nonreactive shallow dish). Pour marinade over tuna and marinate, chilled, at least 1 hour.
  3. Prepare grill for direct-heat cooking over hot charcoal (high heat for gas).
  4. Thread tuna onto skewers, leaving a small space between each piece. Put on a tray.
  5. Generously oil grill rack, then grill skewers, turning once, until just pink in center, about 4 minutes total. Let stand 5 minutes.

white miso, mirin, sugar, water, mayonnaise, tuna, wooden skewers

Taken from www.epicurious.com/recipes/food/views/miso-glazed-tuna-kebabs-242631 (may not work)

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