Serves 4
2 blue fin tuna steaks, cut into 1 inch chunks, about 12 ounces total
2 scallions, trimmed and cut into 2 inch lengths
Skewer the above on bamboo skewers
For the sauce/marinade:
¼ cup sake
¼ cup mirin
¼ cup soy sauce
¼ cup sugar
Combine all of the sauce ingredients and use half to coat tuna skewers and the other half as a glaze to brush on for grilling.
Preheat grill to high. Grill each side of the tuna to just sear.
Serve along with store purchased seaweed salad if desired.
