Seared Ahi Tuna en Brochette

Seared Ahi Tuna en Brochette

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  • 12 to 14 ounces Ahi tuna fillet
  • 1 tablespoon soy sauce
  • 1-inch piece fresh ginger, minced or grated
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • High-heat vegetable or peanut oil
  • Pomegranate Wasabi Glaze
  • Black sesame seeds and sliced green onions for garnish


Cut the tuna into 3/4-inch cubes and place in a bowl. In a small bowl, combine the soy sauce, ginger, garlic, sesame oil and sugar. Pour over the tuna and toss gently. Let marinate for 1 hour.

Preheat a griddle or sauté pan to medium high. Add only enough vegetable oil to coat the bottom and sear the tuna for about 15 seconds on each side. The tuna will be medium-rare in the center.

Skewer 2 or 3 cubes each on small skewers. Brush with the Pomegranate Wasabi Glaze and garnish with black sesame seeds and green onions. Serve the rest of the glaze on the side for dipping.

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