Miso-Glazed Tuna Kebabs

1. 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.

2. 2

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

3. 3

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

4. 4

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

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.