KUSHI-YAKI (Grilled Tuna)

 
1 lb. fresh tuna steaks, sliced in 16 pieces
 
Marinade:
16 small seeded green chili peppers (substitute strips of bell pepper)
2 tbsps. vegetable oil
16 bamboo skewers
 
Marinate tuna for about 10 minutes. Put skewers through tuna and green pepper alternately. Heat oil and saute tuna on both sides in a small skillet over medium heat until slightly brown. Add marinade, lower heat, and cover skillet. Cook for a few minutes, remove cover, and cook at medium heat, shaking pan for another 2-3 minutes. Sprinkle with shichimi togarashi* or sansho** just before removing from fire. (Modified from Cook Japanese by Masaru Doi, 1964, Harper & Row, Publishers, Inc., New York, NY)
 
 
*A peppery Japanese condiment
** Szechuan Pepper