Peppered Tuna Skewers with Wasabi Mayonnaise

Preparation

1. Step 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.)

   Step 2

   Combine tuna and soy sauce in medium bowl; toss to coat. Marinate tuna 30 minutes at room temperature, stirring occasionally.

   Step 3

   Meanwhile, thread 1 ginger slice onto each skewer 2 inches from tip.

   Step 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.

2. Step 5

   *Available at Japanese markets and specialty foods stores and in the Asian foods section of some supermarkets.