Peppered Tuna Skewers With Wasabi Mayonnaise Recipes

PEPPERED TUNA SKEWERS WITH WASABI MAYONNAISE

Steps:

• Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in small bowl to blend. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep refrigerated.)
• Combine tuna and soy sauce in medium bowl; toss to coat. Marinate tuna 30 minutes at room temperature, stirring occasionally.
• Meanwhile, thread 1 ginger slice onto each skewer 2 inches from tip.
• Line platter with watercress. Place bowl of wasabi mayonnaise on platter. Drain tuna; pat dry. Return to medium bowl. Sprinkle with pepper; toss to coat. Heat oil in large skillet over medium-high heat. Add tuna and sear until browned on all sides but still pink inside, about 2 minutes total. Thread 1 tuna cube onto each prepared skewer next to ginger. Arrange skewers on platter and serve.
• *Available at Japanese markets and specialty foods stores and in the Asian foods section of some supermarkets.

SUNNY'S FRIED TUNA STICKS WITH WASABI MAYO SAUCE

Steps:

• For the sauce: In a medium bowl, mix together the mayonnaise, honey, soy sauce, lemon zest and juice and wasabi. Taste--it should be salty, sweet and a bit tangy. Balance the seasoning if needed. Refrigerate.
• For the tuna: In a large bowl, mix together the tempura batter, cold seltzer and soy sauce. You want the batter to have a pancake-like consistency; you may not need all the seltzer. Set aside in the refrigerator.
• Slice the tuna against the grain into 3/4- to 1-inch-thick sticks. You should be able to make 4 to 5 sticks from each tuna steak. If using skewers (not needed), push one down the center of each. Dust each tuna stick all over with salt and pepper, then some flour. Transfer to a baking sheet lined with parchment paper and freeze for 30 minutes.
• Meanwhile, add enough oil to a pot to deep-fry the fish sticks and heat to 375 degrees F.
• When ready to fry, remove the batter from the refrigerator and the floured tuna from the freezer. Check all sides to make sure the flour is still dusty and not soaked in; sprinkle with flour again if needed, then dip into the batter and fry until golden, about 2 1/2 minutes. Remove and season immediately with everything bagel seasoning or a pinch of salt. Serve with the dipping sauce.

TUNA SKEWERS

Steps:

• In a bowl, whisk together first 8 ingredients (vingear - chile) and then season with the pepper. Transfer 3 tablespoons to a cup and reserve.
• Add tuna to remaining marinade, tossing to coat and refrigerate for up to 45 minutes.
• Prepare grill and spray grill reack with Pam.
• Prepare skewers by alternating fish, pepper and onion squares on skewers.
• Grill skewers to desired doneness - mine took about 10 mintes-- turning often.
• Transfer to platter, drizzling reserved marinade over skewers and sprinkle with additional cilantro, if desired.

SALT AND SICHUAN (SZECHUAN) PEPPER TUNA WITH WASABI MAYONNAISE

Steps:

• Using mortar and pestle or pepper grinder, grind salt and pepper until fine.
• Combine pepper mixture with oil and fish in a large bowl cover stand 5 Min's.
• Meanwhile combine mayonnaise, wasabi, coriander and juice in a bowl.
• Heat a large frying pan, add fish, cook about 2-3 Min's aside, for pink centre, or until cooked as desired, or BBQ steaks.
• Serve tuna with wasabi mayonnaise. I served mine atop Japanese style vegetables.