Nippon tuna skewers

 

                Some bluefin tuna can exceed four meters in length and weigh some 700 kg! Unfortunately, it is a species now threatened by overfishing.

8 skewers

• 400 g white or red tuna, cut into 3 cm cubes
• 15 ml vegetable oil
• 15 ml white and black sesame seeds

Asian marinade

• 125 ml soy sauce
• 60 ml mirin
• 1 clove garlic, minced
• 2 cm fresh ginger, peeled and chopped

1. In a bowl, combine all the marinade ingredients; mix the tuna cubes with the marinade and leave to rest in the fridge for at least 30 minutes (no more than 2 hours).
2. Remove the tuna from the marinade and prick the cubes onto previously soaked wooden skewers.
3. In a large skillet, heat the oil over high heat and sear the tuna skewers for 10 to 15 seconds on each side; remove from fire.
4. Pour the marinade into the pan and reduce until you obtain a syrupy sauce.
5. Serve the skewers on a bed of cucumber salad and accompanied by a drizzle of sauce; sprinkle with sesame seeds.

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