PEPPERED TUNA SKEWERS WITH WASABI-MAYO SAUCE Recipe

• 2 tablespoons wasabi powder (asian section) or wasabi in squeeze tube
• 1 1/2 tablespoons water
• 1/2 cup mayonnaise
• 1 pound fresh tuna steaks, cut into 3/4-inch cubes
• 2 1/2 tablespoons soy sauce
• 28 large slices pickled ginger (asian section)
• 28 8-inch wooden skewers
• 1 bunch watercress
• 1 teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 tsp chili oil (optional)

1. Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in small serving bowl to blend or squeeze in 2.5 tablespoons of wasabi from tube.
2. Whisk in 1/2 cup mayonnaise.
3. Cover wasabi mayonnaise and refrigerate at least 30 minutes.
4. (Can be made 1 day ahead if kept refrigerated.)
5. Combine tuna and soy sauce in bowl; toss to coat.
6. Add chili oil if desired.
7. Marinate tuna 30 minutes at room temperature, stirring occasionally, or 1 hour in refrigerator.
8. Meanwhile, thread 1 ginger slice onto each skewer 2 inches from tip.
9. Line platter with watercress.
10. Place bowl of wasabi mayonnaise on platter.
11. Drain tuna; pat dry.
12. Return to medium bowl.
13. Sprinkle with pepper.
14. Heat oil in large skillet over medium-high heat.
15. Add tuna and sear until browned on all sides but still pink inside, about 2 minutes total.
16. Thread 1 tuna cube onto each prepared skewer next to ginger.
17. Arrange skewers on platter and serve.

wasabi powder, water, mayonnaise, tuna, soy sauce, ginger, skewers, watercress, freshly ground black pepper, vegetable oil, chili oil

Taken from cookeatshare.com/recipes/peppered-tuna-skewers-with-wasabi-mayo-sauce-388 (may not work)