Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for http://Examiner.com, and provided health and medical content for http://Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.
Seared ahi tuna is a real treat, and this recipe makes it easier than ever to serve up a delicious ahi feast on a stick.
Seared ahi tuna is a real treat, and this recipe makes it easier than ever to serve up a delicious ahi feast on a stick. Just coat with gluten-free soy sauce and wasabi, grill lightly, and roll in toasted sesame seeds.
Cut tuna into 1½-inch cubes.
Place three or four 1½-inch cubes of sashimi-grade ahi tuna per skewer.
Coat lightly with gluten-free soy sauce and wasabi.
Grill at 425 degrees F., searing each side briefly and rotating until outside is seared and inside is still rare.
Roll in a mixture of black and white toasted sesame seeds and serve with pickled ginger and extra soy sauce and wasabi on the side.