A Conscious Feast by Nicole Aloni

The finished dish, photo Nicole

Sesame Tuna Skewers with Wasabi Mayonnaise Recipe

This little appetizer really packs a punch. Delicate, rare tuna sauced with a zingy wasabi mayo is a surprise presented in this bite-sized nibble. I whipped them up the other night for a little fundraiser and my guests were wowed, to say the least.

Of course, tuna has become a hot button for environmentalists (like me). When I created this recipe, a  few years ago, it was enough to just specify fresh tuna—and hope you could find some. Now, it’s much easier to find fresh tuna in a nice store AND any conscientious shopper must also look for responsibly fished tuna.

Check the Monterey Aquarium Seafood Watch List before you shop.  But, as of this date, approved tuna are basically: albacore (from the U.S & Hawaii only) and Ahi (Bigeye if caught with longline or troll.) Avoid Bluefin tuna altogether.

EASE OF PREPARATION: A snap

BEVERAGE TO ACCOMPANY: A dry, fruity rosé

Makes 24 skewers

WASABI MAYONNAISE

• 2 tablespoons wasabi paste or wasabi powder
• 1/2 cup mayonnaise (homemade would be delightful)
• 1 tablespoon fresh lemon juice

TUNA SKEWERS

• 1 pound absolutely fresh tuna steak  (3/4 to 1-inch thick)
• 2 1/2 tablespoons soy sauce
• 2 teaspoons dark sesame oil
• 24 large slices pickled ginger
• 1 tablespoon freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 tablespoon white or black sesame seeds

1. Whisk the wasabi paste and lemon juice into the mayonnaise until well blended. Cover and refrigerate for at least 30 minutes. (The wasabi mayonnaise can be made 1 day ahead. Keep refrigerated until ready for use.)
2. Combine the soy sauce and sesame oil, and drizzle all over the tuna steak to coat. Marinate the tuna for 30 minutes at room temperature, turning occasionally.


tuna in marinade, photo Nicole

3. Meanwhile, thread 1 pickled ginger slice onto each skewer.
4. Drain the tuna and pat dry. Sprinkle both sides generously with black pepper.
5. Heat the oil in large skillet over high heat until the oil begins to shimmer. Add the tuna and sear until it is browned on both sides but still pink inside, about 2 minutes per side.


searing tuna, photo Nicole

6. Cut the tuna into 3/4-inch cubes. Thread 1 tuna cube onto each prepared skewer next to the ginger. Sprinkle with sesame seeds. Serve with wasabi mayonnaise for dipping.

slices of perfectly seared tuna