Tuna Kebabs with Wasabi Dipping Sauce
- 1 1/2 pounds sashimi-grade tuna, deep red in color
- 16 large shiitake mushrooms, stems removed
- 2 large sweet red peppers
- 1 large red Bermuda onion
- 8 large bamboo skewers, soaked in water
- 1 1/2 cups Sherry-Soy Marinade (recipe follows)
- 1 to 2 teaspoons Wasabi paste (depending on how hot you want it)
- 1/2 cup canola, vegetable, or peanut oil
- 1/2 cup dry (not cooking) sherry
- 1/4 cup low-sodium soy sauce
- 2 tablespoons Asian sesame oil
- 2 tablespoons peeled and finely chopped fresh ginger
- 2 cloves garlic, peeled and finely chopped
- 1/4 cup coarsely chopped cilantro leaves, tightly packed
- 3 whole scallions, sliced
- 3 tablespoons rice wine vinegar (or white vinegar)
- 1 tablespoon Annatoo (Achiote) paste
- 2 tablespoons ground cumin
- Cut the tuna into 24 equal-size cubes.
- Quarter the mushrooms.
- Cut the peppers and onion into 1/2-inch squares.
- Divide the ingredients equally among the 8 skewers, alternating squares of vegetable and tuna.
- Pour 1 cup of the Sherry-Soy Marinade over the kebabs and marinate, refrigerated, 2 to 3 hours.
- Dissolve the wasabi in the remaining 1/2 cup marinade to make a spicy dipping sauce to serve at the table with the grilled tuna.
- On a hot outdoor grill or under a broiler, sear the kebabs 2 to 3 minutes on each side.
- The tuna should be medium rare--still red in the center--when served with the dipping sauce.
- Combine all ingredients in a saucepan and heat to just below the boil.
- Remove from the heat.
- Cool.
- This marinade may be stored in a refrigerator up to 2 weeks.
- Use to marinate chicken, shrimp, or pork for several hours before grilling.
- Yield: 1 1/2 cups
tuna, shiitake mushrooms, sweet red peppers, red bermuda, bamboo skewers, sherrysoy marinade, wasabi paste, canola, sherry, soy sauce, asian sesame oil, fresh ginger, garlic, cilantro, scallions, rice wine vinegar, paste, ground cumin
Taken from www.foodnetwork.com/recipes/tuna-kebabs-with-wasabi-dipping-sauce.html (may not work)