recipe by Lori Ross
4 tsp soy sauce
2 tsp lemon or limejuice
Sesame oil for brushing tuna
12-ounce tuna steak (or other fish) cut into twenty 1-inch cubes
ten 8-inch bamboo skewers, soaked in water 30 minutes
Prepare for direct grilling on medium heat. Make dipping sauce: in a bowl blend soy sauce and citrus juice.
Thread 2-4 tuna cubes onto each skewer, brush with sesame oil and grill on an oiled rack until just cooked through, about 2 to 3 minutes on each side. Serve tuna satés with soy/citrus sauce for dipping.
Variation: Use the same technique for shellfish, beef, pork or chicken sates with the following marinade and dipping sauce: Marinate ½ pound of meat, chicken or shellfish in mixture of 2 sliced garlic cloves, 1 tbsp grated ginger, ¼ tsp each of salt and pepper and 1/4 cup lime juice for 10-20 minutes. Grill for 2-3 minutes on each side (less for rare or medium rare steak). Serve with ¼ cup hoisin sauce mixed with 1 Tbsp ketchup and 6 Tbsps of lime juice.