Tuna and Mushroom Kebabs with Wasabi Vegetable Salad
| Yield: | 4 Servings |
| Categories: | Appetizers, Seafood |
| 1 | lb | Sashimi-grade tuna, deep red in color |
| 1/4 | c | Dry sherry |
| 1/4 | c | Soy sauce |
| 2 | tb | Canola oil |
| 2 | tb | Oriental sesame oil |
| 3 | tb | Rice wine vinegar |
| 1/4 | ts | Wasabi paste |
| 2 | tb | Peeled and finely chopped fresh ginger |
| 2 | Cloves garlic, peeled and finely chopped | |
| 8 | lg | Shiitake mushrooms, stems removed |
| 4 | lg | Bamboo skewers, soaked in water |
| 1 | lg | Cucumber |
| 1 | Daikon radish, peeled | |
| 1 | lg | Red pepper |
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