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Author Notes: I love Japanese flavors in cooking such as miso, rice wine vinegar, ginger and soy sauce, so I first created the Carrot-Miso Sauce. Tuna seemed like a natural pairing to dip in it and skewers are always fun at a party. You could also serve the sauce with crudites alongside. —BlueKaleRoad
Makes 12-13 skewers and 1 cup of sauce
- 3 tablespoons miso paste (I used shiro miso)
- 2 cloves garlic, roughly chopped
- 1 medium carrot, roughly chopped
- 3 tablespoons fresh lime juice
- 3 tablespoons fresh ginger, peeled and chopped
- 2 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1/4 cup crunchy peanut butter
- 2 tablespoons vegetable oil
Black Sesame Tuna Skewers
- 1 pound fresh tuna steaks, cut into 24-26 cubes, approximately 3/4 inch
- 3 tablespoons soy sauce
- 1 tablespoon black sesame seeds
- 1 tablespoon vegetable oil
- Pickled ginger for skewers
- 12-13 wooden skewers
- For the sauce, place all the ingredients in the bowl of a food processor and whiz until a smooth sauce is formed. Spoon into a small serving bowl. This can be prepared ahead of time and kept chilled. Bring to room temperature before serving.
- For the tuna, toss the tuna cubes with the soy sauce in a medium sized bowl. Let marinate for about half an hour. Sprinkle the sesame seeds over the tuna and stir gently to evenly coat.
- Heat the vegetable oil in a large skillet over medium-high heat. Arrange the tuna in the skillet in a single layer and sear until it is browned on all sides but still pink inside (use tongs to move the pieces around since it cooks quickly).
- To prepare the skewers, slide one piece of tuna on a skewer, a slice of pickled ginger and then a second piece of tuna. Repeat with remaining tuna. Arrange the skewers and the sauce on a platter and serve. Pour some bubbly and start your party!
- This recipe was entered in the contest for Your Best One-Bite Party Snack
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