Ingredients

• 2 tablespoons wasabi powder (horseradish powder)*
• 1 1/2 tablespoons water
• 1/2 cup mayonnaise
• 1 pound fresh tuna steaks, cut into 3/4-inch cubes
• 2 1/2 tablespoons soy sauce
• 28 large slices pickled ginger*
• 28 8-inch wooden skewers
• 1 bunch watercress
• 1 teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil

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Instructions

1. Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in small bowl to blend. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep refrigerated.)
2. Combine tuna and soy sauce in medium bowl; toss to coat. Marinate tuna 30 minutes at room temperature, stirring occasionally.
3. Meanwhile, thread 1 ginger slice onto each skewer 2 inches from tip.
4. Line platter with watercress. Place bowl of wasabi mayonnaise on platter. Drain tuna; pat dry. Return to medium bowl. Sprinkle with pepper; toss to coat. Heat oil in large skillet over medium-high heat. Add tuna and sear until browned on all sides but still pink inside, about 2 minutes total. Thread 1 tuna cube onto each prepared skewer next to ginger. Arrange skewers on platter and serve.
5. *Available at Japanese markets and specialty foods stores and in the Asian foods section of some supermarkets.