Ingredients
3 tablespoons Dijon mustard2 tablespoons red wine vinegar2 tablespoons reduced-sodium soy sauce1 tablespoon sesame oil1 teaspoon hot pepper sauce1 pound tuna steaks, cut into thirty 1-inch cubesCooking spray1/4 cup sesame seeds1/2 teaspoon salt1/4 teaspoon pepper2 green onions, finely chopped
Preparation
In a small bowl, whisk the first five ingredients; set aside. Spritz tuna with cooking spray. Sprinkle with sesame seeds, salt and pepper. In a large nonstick skillet, brown tuna on all sides in batches until medium-rare or slightly pink in the center; remove from the skillet.
On each of 30 wooden appetizer skewers, thread one tuna cube. Arrange on a serving platter. Garnish with onions. Serve with sauce.
