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Ingredients
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For
Sauce:
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3
tablespoons orange juice concentrate
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2
tablespoons shiro miso
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1
teaspoon lime juice
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1/4
cup sesame
oil
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3
tablespoons vegetable oil
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For
Tuna:
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36
(about 2 bunches) green onions, green part only, trimmed to
5-inch lengths
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1 1/4
pounds sashimi-quality tuna,
cut into thirty-six 3/4-inch cubes
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1
tablespoon vegetable oil
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1/2
teaspoon kosher
salt, plus more for salted ice water
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1/4
teaspoon pepper
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36
five-inch bamboo skewers
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Method
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FOR
SAUCE: Combine the orange juice concentrate, miso, and lime
juice in a small bowl using a whisk. Add the sesame oil and
vegetable oil in a slow, steady stream, whisking constantly.
Refrigerate until chilled.
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FOR
TUNA: Bring a small saucepan of salted water to a boil. Add the
green onions and cook until wilted and bright green, about 45
seconds. Immediately plunge into salted ice water until cool.
Strain and transfer to a paper towel-lined plate to dry.
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Preheat
the grill to high. Mix the tuna with the vegetable oil, kosher
salt, and pepper in a medium bowl. Toss to coat well. Grill
until the exterior begins to cook but the center is still rare,
about 3 minutes, turning at least once.
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TO
ASSEMBLE: Preheat the oven to 350 degrees F. Wrap a scallion
around 1 piece of tuna and secure it with a skewer. Repeat until
all of the ingredients have been used. Wrap the skewers in foil
and seal the edges. Bake until slightly warm, about 5 mintues.
Serve with the dipping sauce.
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DO-AHEAD
TIPS: The dipping sauce can be prepared up to 3 days in advance.
The tuna can be prepared up to 12 hours in advance and
refrigerated. Bake and serve as directed.
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NOTE:
- Shiro (or white) miso is a slightly sweet, light yellow
soybean paste made with salt and malted rice. It is easily
found in Japanese specialty markets, some supermarkets, and
health foods stores.
- Soak the bamboo skewers in water for at least 15 minutes
before using to prevent splintering and burning.
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Dutchman
