3 votes
    Prep: 40 min Cook: 10 min Servings: 28
    by Nancy Miyasaki
    193 recipes
    If you love seared tuna and wasabi, this is an easy and beautiful passed appetizer to make, Easy to eat and guaranteed to be a big hit. If all of your guests like spicy food, add a little chili oil to soy sauce to make it more like a spicy tuna role. Or try half with and half without to satisfy both palates!


    • 2 tablespoons wasabi powder (asian section) or wasabi in squeeze tube
    • 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
    • 28 large slices pickled ginger (asian section)
    • 28 8-inch wooden skewers
    • 1 bunch watercress
    • 1 teaspoon freshly ground black pepper
    • 1 tablespoon vegetable oil
    • 1 tsp chili oil (optional)


    1. Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in small serving bowl to blend or squeeze in 2.5 tablespoons of wasabi from tube. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. (Can be made 1 day ahead if kept refrigerated.)
    2. Combine tuna and soy sauce in bowl; toss to coat. Add chili oil if desired. Marinate tuna 30 minutes at room temperature, stirring occasionally, or 1 hour in refrigerator.
    3. Meanwhile, thread 1 ginger slice onto each skewer 2 inches from tip.
    4. Line platter with watercress. Place bowl of wasabi mayonnaise on platter.
    5. Drain tuna; pat dry. Return to medium bowl. Sprinkle with pepper.
    6. 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.

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    • John Spottiswood
      John Spottiswood
      Delicious! I seared the steaks on both sides, Then sliced into strips and seared each strip on the raw side. Then I cubed and served. This seemed easier than cubing everything first and trying to get all sides of each cube seared. It tasted great!

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