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 lb tuna steak, cut into 1-inch cubes

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); see "Grilling Procedure."
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.
6. Cooks' notes:
7. Tuna can be marinated up to 24 hours.
8. Tuna can be broiled on an oiled broiler pan 4 to 6 inches from heat, turning once.
9. * White miso is available at Asian markets, many supermarkets, and specialty foods shops

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

Taken from www.epicurious.com/recipes/member/views/miso-glazed-tuna-kebabs-50183883 (may not work)