Miso-Glazed Tuna Kebabs

Ingredients for Miso-Glazed Tuna Kebabs

• 240ml white miso (also called shiro miso)

• 120ml mirin (Japanese sweet rice wine)

• 120ml sugar

• 60ml water

• 120ml mayonnaise

• 900g tuna steak, cut into 1-inch cubes

• 8 (12-inch) wooden skewers, soaked in water 30 minutes

• courgette and snow-pea salad

How to make Miso-Glazed Tuna Kebabs

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.

Put tuna in a sealable bag (or nonreactive shallow dish). Pour marinade over tuna and marinate, chilled, at least 1 hour.

Prepare grill for direct-heat cooking over hot charcoal (high heat for gas).

Thread tuna onto skewers, leaving a small space between each piece. Put on a tray.

Generously oil grill rack, then grill skewers, turning once, until just pink in centre, about 4 minutes total. Let stand 5 minutes.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.