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grilled tuna kebabs with wasabi sauce

Recipe by
Carole Davis
Upper Arlington, OH

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

yield 8 serving(s)
prep time 3 Hr
cook time 5 Min
method Grill

Ingredients For grilled tuna kebabs with wasabi sauce

  • 1 1/2 lb
    sashimi grade tuna
  • 16 lg
    shiitaki mushrooms
  • 2 lg
    sweet red peppers
  • 1 lg
    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

  • 1
  • 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
  • 3
  • 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.

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