Tuna steaks grilled rare have become popular, even with people who prefer other foods well done. There are so many luscious flavors joined with the succulent tuna in this recipe; it’s a seared variation on the chopped po’ke appetizer popular in Hawaii.
8 to 12 (8-inch) bamboo skewers
11/4 pounds tuna steak
3 scallions, white parts only, chopped
2 garlic cloves, minced
2 tablespoons freshly grated ginger
2 tablespoons fish sauce (nam pla)
1 tablespoon mirin or sweet sherry
Salt and freshly ground black pepper to taste
1 tablespoon wasabi powder
2 tablespoons cold water
2/3 cup mayonnaise
3 tablespoons finely chopped pickled ginger
2 teaspoons Asian sesame oil
1. Soak the bamboo skewers in cold water to cover. Rinse tuna and pat dry with paper towels, and cut into 1-inch pieces, discarding sinews. Place tuna cubes on a sheet of plastic wrap, and freeze for 20 to 30 minutes, or until firm but not solid. Chop tuna in a food processor using on-and-off pulsing. Place tuna in a mixing bowl and add scallions, garlic, ginger, fish sauce, mirin, salt, and pepper.
2. Divide mixture into 8 to 12 portions, and form each portion into a sausage shape. Insert a skewer into each sausage so that the tip of the skewer is almost at the top of the tuna mixture. Cover skewers with plastic wrap, and refrigerate for at least 30 minutes.
3. While tuna skewers chill, prepare a hot charcoal or gas grill, or preheat the oven broiler. Combine wasabi and water in a mixing bowl to form a paste. Add mayonnaise, pickled ginger, and sesame oil. Stir well, and refrigerate until ready to use.
4. Grill skewers for a total of 4 to 6 minutes, uncovered if using a charcoal grill, turning them gently with tongs to brown all sides. Serve immediately, passing the bowl of wasabi sauce for dipping.
Note: The tuna mixture can be prepared up to 6 hours in advance and refrigerated, tightly covered.