Ingredients

The following ingredients have 12 Servings
  • 3 tablespoons miso paste (I used shiro miso)
  • 2 cloves garlic, roughly chopped
  • 1 medium carrot, roughly chopped
  • 3 tablespoons fresh lime juice
  • 3 tablespoons fresh ginger, peeled and chopped
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 1/4 cup crunchy peanut butter
  • 2 tablespoons vegetable oil
  • 1 pound fresh tuna steaks, cut into 24-26 cubes, approximately 3/4 inch
  • 3 tablespoons soy sauce
  • 1 tablespoon black sesame seeds
  • 1 tablespoon vegetable oil
  • Pickled ginger for skewers
  • 12-13 wooden skewers

Instruction

  • For the sauce, place all the ingredients in the bowl of a food processor and whiz until a smooth sauce is formed. Spoon into a small serving bowl. This can be prepared ahead of time and kept chilled. Bring to room temperature before serving.
  • For the tuna, toss the tuna cubes with the soy sauce in a medium sized bowl. Let marinate for about half an hour. Sprinkle the sesame seeds over the tuna and stir gently to evenly coat.
  • Heat the vegetable oil in a large skillet over medium-high heat. Arrange the tuna in the skillet in a single layer and sear until it is browned on all sides but still pink inside (use tongs to move the pieces around since it cooks quickly).
  • To prepare the skewers, slide one piece of tuna on a skewer, a slice of pickled ginger and then a second piece of tuna. Repeat with remaining tuna. Arrange the skewers and the sauce on a platter and serve. Pour some bubbly and start your party!