Miso-Glazed Tuna Kebabs

Ingredients

• 2 pounds ahi tuna steak cut into 1-inch cubes
• 6 servings pea-mond dressing 
• 0.5 cup mayonnaise 
• 0.5 cup rice wine sweet (Japanese rice wine)
• 0.5 cup sugar 
• 0.3 cup water 
• 1 cup miso white (also called shiro miso)

Equipment

• sauce pan
• whisk
• grill
• skewers

Directions

1. Heat miso, mirin, sugar, and water in a small saucepan over medium heat, stirring, until sugar has dissolved.
2. Remove from heat and whisk in mayonnaise, then cool to room temperature.
3. Put tuna in a sealable bag (or nonreactive shallow dish).
4. Pour marinade over tuna and marinate, chilled, at least 1 hour.
5. Prepare grill for direct-heat cooking over hot charcoal (high heat for gas).
6. Thread tuna onto skewers, leaving a small space between each piece. Put on a tray.
7. Generously oil grill rack, then grill skewers, turning once, until just pink in center, about 4 minutes total.
8. Let stand 5 minutes.
9. Per serving: 372 calories, 7g fat (1g saturated), 103mg cholesterol, 1091mg sodium, 20g carbohydrates, 1g fiber, 55g protein
10. Nutrition Data
11. See Nutrition Data's complete analysis of this recipe ›