This was a great meal we had a few weeks ago, and was quite simple to put together. I found the teriyaki marinade in Steven Raichlen’s “Sauces, Rubs and Marinades” and the potato salad came from “30 Minute Meals 2” by Rachael Ray. So it was kind of a Japanese easy grill night. Enjoy!
1 pound tuna steak, cut into cubes
Wooden or metal skewers (if using wooden, soak in water for half an hour)
1/2 cup tamari
1/2 cup mirin
1/4 cup honey
1/4 cup sesame oil
4 thin slices fresh ginger
3 cloves garlic, flattened with the side of your knife
3 scallions, trimmed and chopped
In a large bowl, mix together the tamari, mirin, honey, sesame oil, ginger, garlic, and scallions. Add the tuna chunks. Refrigerate for about 30 to 60 minutes.
Thread the chunks of tuna onto the skewers. Preheat a grill to high heat. Grill the tuna skewers to your desired doneness. I like mine rare, so they only went about a minute per side, for a total of four minutes cook time. Serve hot.
Note: the marinade as written will make 2 cups, which is enough for 3 to 4 pounds of meat or seafood. Scale down if needed. Also, you can use this marinade for a wide variety of proteins: chicken, pork, shrimp, salmon, etc. in addition to tuna.
WASABI POTATO SALAD
1 1/2 pounds baby white or red potatoes
A drizzle of EVOO
1/2 cup plain yogurt
1/4 cup EVOO
1 tsp wasabi paste (if you don’t have this, mix 1 tsp wasabi powder with 1 tsp water)
1 bunch watercress, washed and stems removed
Salt and pepper to taste
Quarter potatoes and place in a medium saucepan, cover with cold water; bring to a boil over high heat. Boil until tender, about ten minutes. Drain and return to the hot pot. Drizzle with the EVOO and let stand 5 minutes to dry them out.
Transfer cooked potatoes to a bowl. In another small bowl, combine the yogurt oil and wasabi paste and pour over potatoes. Coarsely chop the watercress and add it to the potatoes. Sprinkle with salt and pepper to taste and toss to coat evenly. Go easy on the pepper since you already have the wasabi in there.