Active Time

　　30 min

　　Total Time

　　1 3/4 hr (includes marinating)

　　A spin on Nobu's famous miso-glazed black cod, these tuna kebabs are uncommonly satisfying—like umami on a stick. Shiro miso—aided and abetted by mirin and lush mayonnaise—asserts itself beautifully against the meaty tuna. The sugar in the marinade caramelizes over the hot grill, giving the quickly cooked tuna some tantalizingly crisp edges.

　　

Ingredients

Makes 4 to 6 servings

　　1 cup white miso (also called shiro miso)

　　1/2 cup mirin (Japanese sweet rice wine)

　　1/2 cup sugar

　　1/4 cup water

　　1/2 cup mayonnaise

　　2 pounds tuna steak, cut into 1-inch cubes

　　

Equipment:

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

　　

Accompaniment:

zucchini and snow-pea salad

　　

Step 1

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.

　　

Step 2

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

　　

Step 3

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

　　

Step 4

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

　　

Step 5

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

　　

Nutrition Per Serving

Per serving: 372 calories

　　7g fat (1g saturated)

　　103mg cholesterol

　　1091mg sodium

　　20g carbohydrates

　　1g fiber

　　55g protein

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](

　　http://www.nutritiondata.com/facts/recipe/602274/2?mbid=HDEPI) ›