Peppered Tuna Skewers

Terrific appetizer from Bon Appetit.

• Ready In: 47 mins
• Yields: 28 skewers

Ingredients

• 2  tablespoons wasabi powder (horseradish powder)
• 1 1⁄2 tablespoons water
• 1⁄2 cup mayonnaise
• 1  lb  fresh tuna steak, cut into 3/4-inch cubes
• 2 1⁄2 tablespoons soy sauce
• 28  large  slice pickled ginger
•  wooden skewer (28 skewers, 4-inch long)
• 1  bunch watercress
• 1  teaspoon fresh ground black pepper
• 1  tablespoon  vegetable oil

Directions

1. Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in small bowl to blend. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep refrigerated.)
2. Combine tuna and soy sauce in medium bowl; toss to coat. Marinate tuna 30 minutes at room temperature, stirring occasionally.
3. Meanwhile, thread 1 ginger slice onto each skewer 2 inches from tip.
4. Line platter with watercress. Place bowl of wasabi mayonnaise on platter. Drain tuna; pat dry. Return to medium bowl. Sprinkle with pepper; toss to coat. Heat oil in large skillet over medium-high heat. Add tuna and sear until browned on all sides but still pink inside, about 2 minutes total. Thread 1 tuna cube onto each prepared skewer next to ginger. Arrange skewers on platter and serve.