Ingredients
1 pound tuna steaks, cut into 16 cubes1/4 cup soy sauce2 tablespoons rice vinegar1 tablespoon sesame seeds1 teaspoon pepper2 tablespoons canola oil16 pickled ginger slices1 bunch watercress, optional1/2 cup wasabi mayonnaise
Preparation
Toss tuna with soy sauce and vinegar; refrigerate, covered, 30 minutes.
Drain tuna, discarding marinade; pat dry. Sprinkle tuna with sesame seeds and pepper. In a large skillet, sear tuna until browned and center is medium rare or slightly pink; remove from skillet.
On each of 16 appetizer skewers, thread 1 ginger slice and 1 tuna cube. If desired, place on a watercress-lined patter. Serve with wasabi mayonnaise.
