Tuna and Mushroom Kebabs with Wasabi Vegetable Salad

Tuna and Mushroom Kebabs with Wasabi Vegetable Salad Ingredients

1 lb Sashimi-grade tuna, deep red	2 tb Peeled and finely chopped
1/4 c Dry sherry	2 Cloves garlic, peeled and
1/4 c Soy sauce	8 lg Shiitake mushrooms, stems
2 tb Canola oil	4 lg Bamboo skewers, soaked in
2 tb Oriental sesame oil	1 lg Cucumber
3 tb Rice wine vinegar	1 Daikon radish, peeled
1/4 ts Wasabi paste	1 lg Red pepper

Instructions for Tuna and Mushroom Kebabs with Wasabi Vegetable Salad

Recipes from Michael Lomonacos _Michaels Place_, 3/15 and 16/97 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 a dd the tuna cubes to the 2/3 remaining. Marinate for 1 to 2 hours, refrigerated. Remove the stems from the mushrooms and cut them into quarters. Thread the tuna unto the skewers, alternating with the mushrooms, two pieces 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 minutes before serving. On a hot outdoor grill or under a broiler, sear the kebabs for two to three minutes on each side. The tuna should be medium rare still red in the center. Serve the grilled skewers on a bed of marinat ed vegetables. Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #519 by "Master Harper Gaellon" on Mar 15, 1997

Main Ingredient: FishCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Canola Oil	Cucumber	Garlic	Mushroom
Rice	Sesame Oil	Sherry	Soy Sauce
Tuna	Wasabi

Michaels p Appetizers Seafood Sesame Garlic Rice Rice Wine Sherry Soy Sauce Wine Mushrooms Fish Lunch

for flavor and categorization

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