MISO GLAZED TUNA KEBABS

By BobD

Ingredients

• 6 SERVINGS
• The sugar in the marinade caramelizes over the hot grill, giving the quickly cooked tuna some tantalizingly crisp edges.
• 1 cup white miso (also called shiro miso)*
• 1/2 cup mirin (Japanese sweet rice wine)
• 1/2 cup sugar
• 1/4 cup water
• 1/2 cup mayonnaise
• 2 lb tuna steak, cut into 1-inch cubes
• EQUIPMENT: 8 (12-inch) wooden skewers, soaked in water 30 minutes

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Heat miso, mirin, sugar, and water in a small saucepan over medium heat, stirring, until sugar has dissolved.

Remove from heat and whisk in mayonnaise, then cool to room temperature.

Put tuna in a sealable bag (or nonreactive shallow dish). Pour marinade over tuna and marinate, chilled, at least 1 hour.

Prepare grill for direct-heat cooking over hot charcoal (high heat for gas)

Thread tuna onto skewers, leaving a small space between each piece. Put on a tray.

Generously oil grill rack, then grill skewers, turning once, until just pink in center, about 4 minutes total. Let stand 5 minutes.

COOKS NOTES:

Tuna can be marinated up to 24 hours.

Tuna can be broiled on an oiled broiler pan 4 to 6 inches from heat, turning once.