12Thick rosemary branchestrim all but top third of the branch. Save remaining rosemary for another use. Soak branches for 10 minutes in ice water
36Half-inch sushi grade tuna cubes
36Shiitake mushroom caps brushed with sesame oil and sprinkled with soy sauce
½Cupeach of black and white sesame seeds
1Cupsoy sauce mixed with ¼ cup honey1 tablespoon ginger and 1 teaspoon garlic brought to a boil and cooled
Wasabi mayo
1Tablespoonchopped ginger
1Cupmayo
1Ounceor more wasabi to taste
Instructions
Take rosemary skewers and alternate tuna and mushroom caps. Use 3 pieces each per skewer. Brush lightly with soy mix and roll in sesame seeds. Sear in hot sauté pan 2-3 minutes per side.
Mix Wasabi Mayo ingredients well. Serve with Sesame-Tuna skewers.