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Ingredientes
- 1 lb Sashimi-grade tuna, deep red in color
- 1/4 c. Dry sherry
- 1/4 c. Soy sauce
- 2 Tbsp. Canola oil
- 2 Tbsp. Oriental sesame oil
- 3 Tbsp. Rice wine vinegar
- 1/4 tsp Wasabi paste
- 2 Tbsp. Peeled, finely-minced fresh ginger
- 2 x Garlic cloves peeled, minced fine
- 8 lrg Shiitake mushrooms stems removed
- 4 lrg Bamboo skewers soaked in water
- 1 lrg Cucumber
- 1 x Daikon radish peeled
- 1 lrg Red pepper
Direcciones
- Cut the tuna into 8 equal-size cubes. Combine the sherry, soy sauce, oils, rice vinegar, wasabi paste, ginger and garlic in a bowl. Reserve 1/3 of the marinade for dressing the vegetables later and add in the tuna cubes to the 2/3 remaining. Marinate for 1 to 2 hrs, refrigerated.
- Remove the stems from the mushrooms and cut the caps into quarters. Thread the tuna unto the skewers, alternating with the mushrooms, two pcs of tuna and two mushrooms per skewer.
- Using a food slicer, julienne the cucumber and daikon radish into pasta-like threads and mix with the red pepper julienne. Dress the vegetables with the reserved marinade and allow to marinate for 20 min before serving.
- On a warm outdoor grill or possibly under a broiler, sear the kebabs for two to three min on each side. The tuna should be medium-rare (still red in the center). Serve the grilled skewers on a bed of marinated vegetables.
- This recipe yields 4 to 6 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 4 servings | |
| Calories 175 | |
| Calories from Fat 124 | 71% |
| Total Fat 14.0g | 18% |
| Saturated Fat 1.5g | 6% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 903mg | 38% |
| Potassium 202mg | 6% |
| Total Carbs 6.9g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.59g | 2% |
| Protein 1.75g | 3% |
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