Grilled Tuna Kebabs with Wasabi Sauce

Carole Davis


Everytime my daughter's friends come from Ohio this is their #1 request. SNAPS to Barry and Ruth for the recipe


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3 Hr
5 Min


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  • 1 1/2 lb
    sashimi grade tuna
  • 16 large
    shiitaki mushrooms
  • 2 large
    sweet red peppers
  • 1 large
    red onion
  • 8
    skewers if using bamboo soak in water
  • 1 1/2 c
    sherry soy marinade
  • 1 to 2 tsp
    wasabi paste

  • 1/2 c
    oil canols, vegetable or vpeanut
  • 1/2 c
    dry sherry
  • 1/4 c
    soy sauce, low sodium
  • 2 Tbsp
    sesame oil
  • 2 Tbsp
    peeled chopped ginger root
  • 2 Tbsp
    minced garlic
  • 1/4 c
    chopped cilantro
  • 3
    scallions sliced
  • 3 Tbsp
    rice wine vinegar
  • 2 Tbsp
    ground cumin
  • 1 Tbsp
    achiote paste optional

How to Make Grilled Tuna Kebabs with Wasabi Sauce


  2. 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
  4. 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.
  5. 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.
  6. 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.

Printable Recipe Card

About Grilled Tuna Kebabs with Wasabi Sauce

Course/Dish: Fish, Seafood Appetizers
Main Ingredient: Fish
Regional Style: Japanese

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