Peppered Tuna Skewers with Wasabi Mayonnaise

ingredients

• 2 tablespoons wasabi powder (horseradish powder)*
• 4 1/2 teaspoons water
• 1/2 cup mayonnaise
• 1 pound fresh tuna steaks, cut into 0.75 inch cubes
• 2 1/2 tablespoons soy sauce
• 28 large slices pickled ginger*
• 28 8 inch wooden skewers
• 1 bunch watercress
• 1 teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil

directions

Mix 2 tablespoons wasabi powder and 4 1/2 teaspoons 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.

Meanwhile, thread 1 ginger slice onto each skewer 2 inches from tip.

Line platter with watercress. 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. Thread 1 tuna cube onto each prepared skewer next to ginger. Arrange skewers on platter and serve.

*Available at Japanese markets and specialty foods stores and in the Asian foods section of some supermarkets.