the Dipping Sauce:
Combine the orange juice concentrate, miso,
and lime juice in a small bowl using a whisk.
Add the sesame oil and vegetable oil in a slow,
steady stream, whisking constantly. Refrigerate
Bring a small saucepan of salted water to a
boil. Add the green onions and cook until wilted
and bright green, about 45 seconds. Immediately
plunge into salted ice water until cool. Strain
and transfer to a paper towel-lined plate to
the grill to high. Mix the tuna with the vegetable
oil, kosher salt, and pepper in a medium bowl.
Toss to coat well. Grill until the exterior
begins to cook but the center is still rare,
about 3 minutes, turning at least once.
Preheat the oven to 350ºF. Wrap a scallion
around one piece of tuna and secure it with
a skewer. Repeat until all of the ingredients
have been used. Wrap the skewers in foil and
seal the edges. Bake until slightly warm, about
with the dipping sauce.
The dipping sauce can be prepared up to 3 days
in advance. The tuna can be prepared up to 12
hours in advance and refrigerated. Bake and
serve as directed.
Shiro (or white) miso is a slightly sweet, light
yellow soybean paste made with salt and malted
rice. It is easily found in
Japanese specialty markets, some supermarkets,
and health foods stores.
*Soak the bamboo skewers in water for
at least 15 minutes before using to prevent
splintering and burning.