Bacon Wrapped Tuna Steaks With Wasabi Cream Sauce Recipe 445

BACON-WRAPPED TUNA STEAKS

Steps:

• Take as many bacon strips as you have tuna steaks, and lay bacon on a paper-towel lined plate. Microwave 2-3 minutes or until bacon is about half-cooked but still very pliable.
• Preheat outdoor grill to medium-high.
• Meanwhile, wrap a slice of cooled bacon around the perimeter of each tuna steak and secure to itself and to the fish with a toothpick or two. Depending on the size of your steaks, you might have to squeeze a bit to get the bacon to reach around, but a snug fit will hold the fish together when it shrinks during cooking.
• Sprinkle both surfaces of tuna steaks with garlic powder & seasoned salt. Spray both sides lightly with cooking spray to prevent sticking to grill. (You can also use a fish grilling grid or basket).
• Grill until fish is lightly browned and bacon is starting to crisp, about 5-7 minutes per side for well-done (I don't like any pink in my fish).
• Note: I use the low-sodium Kirkland brand bacon that Costco sells, and Mazola Pure olive oil spray.

SEARED TUNA WITH TEMPURA AVOCADO AND WASABI SAUCE

Steps:

• Preheat a fryer to 360 degrees F. Begin by mixing the cumin and pepper in a small bowl. Dip and coat each tuna steak in the cumin mixture. In a hot skillet coated with oil, sear each tuna steak for approximately 2 minutes on each side. Remove from the pan and set aside. The tuna should still be pink.
• In a hot wok or skillet, saute the diced pineapple and red bell pepper for 2 minutes. Remove from wok and set aside.
• Prepare the tempura batter right before you are ready to fry. The avocados should be peeled and sliced into 1/2-inch thick slices. To make the batter, mix the flour, egg, and cold water together until all of the ingredients have combined. Dip each avocado piece into the batter and fry until golden, approximately 1 minute. Remove the fried avocado pieces and season.
• To make the wasabi sauce, combine the wasabi paste and heavy cream in a small saucepot. Bring the sauce to a boil and let reduce. Once the sauce has reduced you are ready to serve.
• To serve this dish, place the avocado tempura in the center of each plate. Top with tuna and surround with the seaweed. Add a spoonful of the pineapple and peppers, and drizzle some of the wasabi sauce around the plate.

BACON WRAPPED TUNA WITH WASABI CREAM SAUCE

Steps:

• Tuna Preheat Oven to 475 Degrees...place bacon slices between two pieces of plastic wrap and pound with a mallet or a saute pan until thin. Refrigerate until ready to use. Pat the tuna loin dry and season lightly with salt. Remove top layer of plastic wrap from the bacon. Lay the tuna loin in the center of the bacon and use the plastic to help guide the bacon around the tuna. Remove the plastic and discard. Place bacon wrapped tuna in a lightly oiled roasting pan and roast approximately 5 minutes per pound. Remove from the oven, and loosely cover the loin with foil.. Allow tuna to rest 10 minutes before slicing. Serve with Asian-Style rice and Wasabi Cream Sauce. Wasabi Cream Sauce Combine all ingredients and beat to stiff peaks.

TEDDY'S MOMMY'S PAN SEARED AHI TUNA WITH WASABI SAUCE

Steps:

• Grate Daikon radish first, prep two plates with the radish laid out in a thin layer large enought to place a tuna steak on, leave out so it can get to room temperature (it isn't as good cold).
• Mix together all sauce ingredients and set them aside.
• Rinse tuna under cold water and pat dry.
• Place sesame seeds, coriander, salt, and pepper into a bowl large enough to dip the steaks into. Mix the ingredients well.
• Dip both sides of steaks into spice mix pressing down lightly to help the spices stick to the steaks.
• Warm sesame, and regular oil in deep 10" (I use a non-stick) frypan over medium high heat(gas 8) until they're shimmery.
• Carefully place both steaks into oil.
• Keep an eye on the side of the steaks, when they start to slightly brown turn them over and brown the other side.
• When done transfer steaks to cutting board and slice into 1/2" strips.
• Then place on beds of daikon radish and pour half of sauce over each steak.
• I usually serve this with a side of jasmine rice, or my recipe for wasabi mashed potatoes.

TUNA WITH WASABI SAUCE

Steps:

• In a large resealable plastic bag, combine the teriyaki sauce, vinegar and oil; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour. Meanwhile, in a small bowl, combine the mayonnaise, onion and lemon juice until blended. Refrigerate until serving. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until medium-rare or until slightly pink in the center. Serve with wasabi sauce.

TUNA STEAKS WITH GARLIC-HERB CREAM SAUCE

Steps:

• Heat a nonstick skillet over medium heat. Melt butter in the hot skillet. Season tuna steaks with salt and pepper and place in the skillet. Cook for 3 to 4 minutes per side. Remove to a serving plate and keep warm.
• Add half-and-half and spreadable cheese to the same skillet and stir until incorporated. Add lemon juice. Set 2 tablespoons of the sauce aside. Add spinach to the remaining sauce in the skillet and cook until wilted, 1 to 2 minutes.
• Divide spinach between 2 plates and place tuna steaks on top. Serve reserved sauce over the steaks.

WASABI ENCRUSTED TUNA STEAKS

Steps:

• In a large bowl, whisk together the five-spice powder, ginger, sake, rice vinegar, tamari, and sesame oil. Add the tuna steaks and turn to coat; allow to marinate for 30 minutes.
• Combine the crushed wasabi peas and brown sugar. Remove the tuna steaks from the marinade, and press into the pea mixture to coat. Pour the marinade into a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until the sauce has reduced and thickened, 5 to 10 minutes.
• While the sauce is cooking, sear the tuna in a small amount of oil in a skillet over medium-high heat to desired doneness. Pour sauce over tuna to serve.

SEARED TUNA STEAKS WITH WASABI-GREEN ONION MAYONNAISE

Steps:

• Whisk first 3 ingredients in small bowl to blend, adding more wasabi paste if desired. Cover and refrigerate.
• Whisk teriyaki sauce, soy sauce, and rice vinegar in small bowl to blend. Place tuna steaks in resealable plastic bag. Add teriyaki mixture; seal bag. Turn bag to coat. Let stand at room temperature 30 minutes, turning bag occasionally.
• Brush grill with vegetable oil. Prepare barbecue (medium-high heat). Drain tuna steaks. Grill tuna to desired doneness, about 4 minutes per side for medium. Top each tuna steak with about 2 tablespoons wasabi mayonnaise and serve.