Tuna and Mushroom Kebabs with Wasabi Vegetable Sala

Name: Tuna and Mushroom Kebabs with Wasabi Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound sashimi-grade tuna, deep red in color; 1/4 cup dry sherry; 1/4 cup soy sauce; 2 tablespoons canola oil; 2 tablespoons oriental sesame oil; 3 tablespoons rice wine vinegar; 1/4 teaspoon wasabi paste; 2 tablespoons peeled and finely chopped fresh ginger; 2 cloves garlic, peeled and finely chopped; 8 large shiitake mushrooms, stems removed; 4 large bamboo skewers, soaked in water; 1 large cucumber; 1 daikon radish, peeled; 1 large red pepper

Servings: persons

1 pound sashimi-grade tuna, deep red in color
1/4 cup dry sherry
1/4 cup soy sauce
2 tablespoons canola oil
2 tablespoons oriental sesame oil
3 tablespoons rice wine vinegar
1/4 teaspoon wasabi paste
2 tablespoons peeled and finely chopped fresh ginger
2 cloves garlic, peeled and finely chopped
8 large shiitake mushrooms, stems removed
4 large bamboo skewers, soaked in water
1 large cucumber
1 daikon radish, peeled
1 large red pepper

1
Cut the tuna into 8 equal-size cubes.
2
Combine the sherry, soy sauce, oils, rice vinegar, wasabi paste, ginger and garlic in a bowl.
3
Reserve 1/3 of the marinade for dressing the vegetables later and add the tuna cubes to the 2/3 remaining.
4
Marinate for 1 to 2 hours, refrigerated.
5
Remove the stems from the mushrooms and cut them into quarters.
6
Thread the tuna unto the skewers, alternating with the mushrooms, two pieces of tuna and two mushrooms per skewer.
7
Using a food slicer, julienne the cucumber and daikon radish into pasta-like threads and mix with the red pepper julienne.
8
Dress the vegetables with the reserved marinade and allow to marinate for 20 minutes before serving.
9
On a hot outdoor grill or under a broiler, sear the kebabs for two to three minutes on each side.
10
The tuna should be medium rare still red in the center.
11
Serve the grilled skewers on a bed of marinated vegetables.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound sashimi-grade tuna, deep red in color, 1/4 cup dry sherry, 1/4 cup soy sauce, 2 tablespoons canola oil, and more.

Yes, Tuna and Mushroom Kebabs with Wasabi Vegetable Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tuna and Mushroom Kebabs with Wasabi Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions