Tuna and Mushroom Kebabs with Wasabi Vegetable Salad

4 to 6 servings as an appetize
  • 1 pound sashimi-grade tuna, deep red in color
  • 1/4 cup dry sherry
  • 1/4 cup soy sauce
  • 2 tablespoons canola oil
  • 2 tablespoons oriental sesame oil
  • 3 tablespoons rice wine vinegar
  • 1/4 teaspoon wasabi paste
  • 2 tablespoons peeled and finely chopped fresh ginger
  • 2 cloves garlic, peeled and finely chopped
  • 8 large shiitake mushrooms, stems removed
  • 4 large bamboo skewers, soaked in water
  • 1 large cucumber
  • 1 daikon radish, peeled
  • 1 large red pepper
  • Cut the tuna into 8 equal-size cubes. Combine the sherry, soy sauce, oils, rice vinegar, wasabi paste, ginger and garlic in a bowl. Reserve 1/3 of the marinade for dressing the vegetables later and add the tuna cubes to the 2/3 remaining. Marinate for 1 to 2 hours, refrigerated.

  • Remove the stems from the mushrooms and cut them into quarters. Thread the tuna unto the skewers, alternating with the mushrooms, two pieces of tuna and two mushrooms per skewer.

  • Using a food slicer, julienne the cucumber and daikon radish into pasta-like threads and mix with the red pepper julienne. Dress the vegetables with the reserved marinade and allow to marinate for 20 minutes before serving.

  • On a hot outdoor grill or under a broiler, sear the kebabs for two to three minutes on each side. The tuna should be medium rare still red in the center. Serve the grilled skewers on a bed of marinated vegetables.

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