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
12-13 skewers and 1 cup of sauce
miso paste (I used shiro miso)
cloves garlic, roughly chopped
medium carrot, roughly chopped
fresh lime juice
fresh ginger, peeled and chopped
rice wine vinegar
crunchy peanut butter
Black Sesame Tuna Skewers
fresh tuna steaks, cut into 24-26 cubes, approximately 3/4 inch
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!
I am a passionate home cook for my family and friends. I recently started writing a food blog (www.bluekaleroad.com) and love creating new recipes, writing about food and sharing stories. We are part of a CSA and really appreciate all the terrific produce grown in the Seattle area. In a continued effort to eat locally, we started raising backyard chickens (love our little flock!) and are enjoying the beautiful, fresh eggs. The Food52 community is inspiring and I find myself glued to the site checking out delicious recipes!