This was absolutely the hit of our party.

As you can see, someone snaked one before I could get a photo, or get the toothpics in the tuna!

Here's the original recipe, but I added some sour cream to the mayo and went heavy on the wasabi. I also marinated the tuna with the wasabi and not just the mayo mixture as directed.

Can be prepared in 45 minutes or less but requires additional unattended time.

serving size

Makes 10 satés.

ingredients

1 cup mayonnaise

4 teaspoons soy sauce

1 1/2 teaspoons sugar

2 teaspoons fresh lemon juice

2 teaspoons wasabi paste (green horseradish paste), or to taste

a 12-ounce tuna steak, cut into twenty 1-inch cubes

ten 8-inch bamboo skewers, soaked in water 30 minutes

preparation

In a bowl stir together mayonnaise, soy sauce, sugar, and lemon juice. Transfer 2/3 cup soy mayonnaise to a small bowl and stir in wasabi paste. Stir tuna into remaining 1/3 cup soy mayonnaise. Chill wasabi mayonnaise, covered, at least 1 hour and up to 24. Marinate tuna, covered and chilled, at least 1 hour and up to 24.

Prepare grill.

Thread 2 tuna cubes onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, 2 to 3 minutes on each side. Serve tuna satés with chilled wasabi mayonnaise.

Gourmet, June 1996

The recipe with my changes and larger quantities is here

AM