Every time Britt has a party, I am required to bring the seared tuna appetizer. She doesn’t even give me a choice. She will usually send out an invite to a bunch of people and say something along the lines of feel free to bring something if you want, if not , no big deal. Chad- bring the tuna!
Ask and you shall receive. This is a great appetizer for a party, easy to prepare and looks pretty fancy without much effort. I like to serve the tuna on a big platter with tooth picks and a side of Wasabi Mayo and Sriracha Mayo. You can also serve the tuna on skewers with pickled ginger.
Recipe after the jump.
Peppered Tuna Skewers with Wasabi Mayonnaise
- 2 tablespoons wasabi powder (horseradish powder)*
- 1 1/2 tablespoons water
- 1/2 cup mayonnaise
- 1 pound fresh tuna steaks, cut into 3/4-inch cubes
- 2 1/2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- Black Sesame Seeds
- Salt/Pepper
- Pickled Ginger
- Bibb Lettuce
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.
Line platter with bibb lettuce. 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. Add tuna to platter sprinkle black sesame seeds and serve with pickled ginger and wasabi mayonnaise.
*Available at Japanese markets and specialty foods stores and in the Asian foods section of some supermarkets.
