3 Tsp. peeled and grated fresh gingerroot, divided
1 Tbsp. brown sugar
3 Tbsp. light soy sauce
1 Lb. fresh tuna steaks, cut into 3/4-inch cubes
2 Tbsp. sesame seeds, toasted
2 Tbsp. chopped green onions
To prepare dipping sauce, whisk together 4 tablespoons soy sauce, 1 teaspoon sesame oil, 2 teaspoons ginger and brown sugar in small bowl; set aside.
Combine tuna, remaining 3 tablespoons soy sauce and remaining 1 teaspoon ginger in large plastic resealable bag. Marinate in refrigerator at least 30 minutes.
Heat remaining 1 teaspoon sesame oil in large skillet over medium-high heat. Add tuna and sear 2 to 3 minutes on each side or until desired degree of doneness. Thread tuna onto 4- to 6-inch skewers and top with sesame seeds and green onions. Serve with dipping sauce, if desired.
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