Ingredients

• 1 1/2 pounds sashimi-grade tuna, deep red in color
• 16 large shiitake mushrooms, stems removed
• 2 large sweet red peppers
• 1 large red Bermuda onion
• 8 large bamboo skewers, soaked in water
• 1 1/2 cups Sherry-Soy Marinade (recipe follows)
• 1 to 2 teaspoons Wasabi paste (depending on how hot you want it)
• 1/2 cup canola, vegetable, or peanut oil
• 1/2 cup dry (not cooking) sherry
• 1/4 cup low-sodium soy sauce
• 2 tablespoons Asian sesame oil
• 2 tablespoons peeled and finely chopped fresh ginger
• 2 cloves garlic, peeled and finely chopped
• 1/4 cup coarsely chopped cilantro leaves, tightly packed
• 3 whole scallions, sliced
• 3 tablespoons rice wine vinegar (or white vinegar)
• 1 tablespoon Annatoo (Achiote) paste
• 2 tablespoons ground cumin

Instructions

1. Cut the tuna into 24 equal-size cubes. Quarter the mushrooms. Cut the peppers and onion into 1/2-inch squares. Divide the ingredients equally among the 8 skewers, alternating squares of vegetable and tuna. Pour 1 cup of the Sherry-Soy Marinade over the kebabs and marinate, refrigerated, 2 to 3 hours.
2. Dissolve the wasabi in the remaining 1/2 cup marinade to make a spicy dipping sauce to serve at the table with the grilled tuna.
3. On a hot outdoor grill or under a broiler, sear the kebabs 2 to 3 minutes on each side. The tuna should be medium rare--still red in the center--when served with the dipping sauce.
4. Combine all ingredients in a saucepan and heat to just below the boil. Remove from the heat. Cool. This marinade may be stored in a refrigerator up to 2 weeks. Use to marinate chicken, shrimp, or pork for several hours before grilling. Yield: 1 1/2 cups;