Peppered Tuna Skewers with Wasabi Mayonnaise



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 teaspoon sesame seeds
1 tablespoon vegetable oil

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. Meanwhile, thread 1 ginger slice onto each skewer 2 inches from tip.
3. 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, sprinkle with sesame seeds, toss again. 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.

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