Preparation / Directions:
Cut tuna steak into twenty 1-inch cubes.
In a bowl stir together mayonnaise, soy sauce, sugar, and lemon juice.
Transfer 2/3 cup soy mayonnaise to a small bowl and stir in wasabi paste.
Stir tuna into remaining 1/3 cup soy mayonnaise.
Chill wasabi mayonnaise, covered, at least 1 hour and up to 24.
Marinate tuna, covered and chilled, at least 1 hour and up to 24.
Prepare grill.
Thread 2 tuna cubes onto each skewer and grill on an oiled rack until just cooked through, 2 to 3 minutes on each side.
Serve tuna kabobs with chilled wasabi mayonnaise, a tossed green salad and crusty French bread.
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