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Makes
12-13 skewers and 1 cup of sauce
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
Ingredients
- Carrot-Miso Sauce
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3 tablespoons
miso paste (I used shiro miso)
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2
cloves garlic, roughly chopped
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1
medium carrot, roughly chopped
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3 tablespoons
fresh lime juice
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3 tablespoons
fresh ginger, peeled and chopped
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2 tablespoons
rice wine vinegar
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1 tablespoon
soy sauce
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1/4 cup
crunchy peanut butter
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2 tablespoons
vegetable oil
- Black Sesame Tuna Skewers
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1 pound
fresh tuna steaks, cut into 24-26 cubes, approximately 3/4 inch
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3 tablespoons
soy sauce
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1 tablespoon
black sesame seeds
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1 tablespoon
vegetable oil
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Pickled ginger for skewers
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12-13 wooden skewers
Directions
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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.
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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.
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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).
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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!
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