#43: Peppered Tuna Skewers with Wasabi Mayonnaise (pan seared)
Posted by: FloriSandy at 6:32 pm on Dec 23, 2005
See link for recipe.
Be careful to use only sashimi grade tuna for this recipe as it is intended to be rare inside.
After reading all of the reviews, it made sense to half the recipe to comfortably sear the cubed tuna in my heavy-duty 11-inch fry pan.
I cubed the tuna as uniformly as possible for tossing and turning.
I used a separate skillet to toast 2 tsp. of sesame seeds (reviewer suggested) half way through the 30-minute marinating period.
Using high heat and watching the clock, I tossed and turned the tuna almost constantly with a spatula and wooden spoon. Iím proud to say they came out nicely seared and beautifully rare pink inside!
At first I thought that the 2 tsp. of toasted sesame seeds rolled on to the marinated tuna wouldnít be enough, but after searing, they distributed onto the tuna cubes nicely and were just the right amount.
I used .58 lb. of previously frozen, skinless, yellow fin ahi steak on sale for $5.99/lb. = $3.74! Eat THAT McDís!
Now Iím confident to make this with fresh ahi tuna (I did).
P.S. I omitted the pickled ginger slices because I donít like them. The simple wasabi mayo sauce really complemented the tuna.
Hope you enjoy!