Tuna And Mushroom Kebabs With Wasabi Vegetable Salad
Serves: 2
Iva Padberg
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
44
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Sherry (dry)1 cup
Soy Sauce2 tbsps
Canola Oil3 tbsps
Rice Wine Vinegar2 cloves
Garlic (peeled and finely chopped)1 large
Cucumber1 large
Red PepperDirections:
1
Cut the tuna into 8 equal-size cubes
2
Combine the sherry, soy sauce, oils, rice vinegar, wasabi paste, ginger and garlic in a bowl
3
Reserve 1/3 of the marinade for dressing the vegetables later and add the tuna cubes to the 2/3 remaining
4
Marinate for 1 to 2 hours, refrigerated
5
Remove the stems from the mushrooms and cut them into quarters
6
Thread the tuna unto the skewers, alternating with the mushrooms, two pieces of tuna and two mushrooms per skewer
7
Using a food slicer, julienne the cucumber and daikon radish into pasta-like threads and mix with the red pepper julienne
8
Dress the vegetables with the reserved marinade and allow to marinate for 20 minutes before serving
9
On a hot outdoor grill or under a broiler, sear the kebabs for two to three minutes on each side
10
The tuna should be medium rare still red in the center
11
Serve the grilled skewers on a bed of marinated vegetables