Miso-Glazed Tuna Kebabs

• 1 cup white miso (also called shiro miso)
• 1/2 cup mirin (Japanese sweet rice wine)
• 1/2 cup sugar
• 1/4 cup water
• 1/2 cup mayonnaise
• 2 pounds tuna steak, cut into 1-inch cubes
• 8 (12-inch) wooden skewers, soaked in water 30 minutes

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)