Serves 4 to 6
- 1 cup white miso (also called shiro miso)
- ½ cup mirin (Japanese sweet rice wine)
- ½ cup sugar
- ¼ cup water
- ½ cup mayonnaise
- 2 lb tuna steak, cut into 1-inch cubes
1. Heat miso, mirin, sugar, and water in a small saucepan over medium heat, stirring until sugar has dissolved. Remove from heat and whisk in mayonnaise, then cool to room temperature.
2. Put tuna in a sealable bag (or shallow dish). Pour marinade over tuna and marinate—chill at least 8 hours.
3. Prepare grill for direct-heat cooking over hot charcoal (high heat for gas). Thread tuna onto skewers, leaving small space between each piece. Put on tray.
4. Oil grill; grill tuna, turning occasionally. Cook until just pink in center.
Advertisements
Leave a Reply