Recipe courtesy of Gourmet Magazine

Tuna Kebabs with Wasabi Dipping Sauce

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  • Level: Easy
  • Total: 3 hr 6 min
  • Prep: 3 hr
  • Cook: 6 min
  • Yield: 8 servings
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1 1/2 pounds sashimi-grade tuna, deep red in color

16 large shiitake mushrooms, stems removed

2 large sweet red peppers

1 large red Bermuda onion

8 large bamboo skewers, soaked in water

1 1/2 cups Sherry-Soy Marinade (recipe follows)

1 to 2 teaspoons Wasabi paste (depending on how hot you want it)


1/2 cup canola, vegetable, or peanut oil

1/2 cup dry (not cooking) sherry

1/4 cup low-sodium soy sauce

2 tablespoons Asian sesame oil

2 tablespoons peeled and finely chopped fresh ginger

2 cloves garlic, peeled and finely chopped

1/4 cup coarsely chopped cilantro leaves, tightly packed

3 whole scallions, sliced

3 tablespoons rice wine vinegar (or white vinegar)

1 tablespoon Annatoo (Achiote) paste

2 tablespoons ground cumin


  1. Cut the tuna into 24 equal-size cubes. Quarter the mushrooms. Cut the peppers and onion into 1/2-inch squares. Divide the ingredients equally among the 8 skewers, alternating squares of vegetable and tuna. Pour 1 cup of the Sherry-Soy Marinade over the kebabs and marinate, refrigerated, 2 to 3 hours.
  2. Dissolve the wasabi in the remaining 1/2 cup marinade to make a spicy dipping sauce to serve at the table with the grilled tuna.
  3. On a hot outdoor grill or under a broiler, sear the kebabs 2 to 3 minutes on each side. The tuna should be medium rare--still red in the center--when served with the dipping sauce.


  1. Combine all ingredients in a saucepan and heat to just below the boil. Remove from the heat. Cool. This marinade may be stored in a refrigerator up to 2 weeks. Use to marinate chicken, shrimp, or pork for several hours before grilling. Yield: 1 1/2 cups

Tuna and Mushroom Kebabs with Wasabi Vegetable Salad