Grilled Tuna With Wasabi Lime Soy Vinaigrette Recipes

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SEARED AHI TUNA AND SALAD OF MIXED GREENS WITH WASABI VINAIGRETTE



Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 14m

Yield 1 serving

Number Of Ingredients 12

1 ahi tuna steak, 6 ounces
2 teaspoons five-spice powder, available on spice aisle
1 teaspoon grill seasoning, such as Montreal Steak Seasoning, or salt and coarse pepper
Cooking spray or vegetable oil, for brushing the grill pan
5 ounces, half a sack, mixed prewashed baby salad greens
2 radishes, sliced
1/4 European cucumber, thinly sliced
1/2 teaspoon wasabi paste
1 tablespoon rice vinegar or rice vinegar
1 tablespoon soy sauce
3 tablespoons -virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
  • Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

WASABI GRILLED TUNA



Wasabi Grilled Tuna image

Make and share this Wasabi Grilled Tuna recipe from Food.com.

Provided by Chasfoodie

Categories     Lunch/Snacks

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 teaspoon wasabi powder or 1 teaspoon dry hot mustard
1 teaspoon water
1 tablespoon rice vinegar
2 tablespoons mayonnaise
1 garlic clove (crushed)
1 tablespoon soy sauce
1 tablespoon vegetable oil
1/2 teaspoon wasabi powder or 1/2 teaspoon dry hot mustard
2 fresh tuna steaks (1 1/2 lbs total, 1 1/2 inch thick)

Steps:

  • -----------Sauce-------------.
  • In a bowl mix wasabi and water to make a paste.
  • Let stand 10 minutes.
  • Stir in vinegar, mayonnaise and garlic.
  • Set aside.
  • ---------Tuna-----------.
  • Prepare grill with medium-hot coals.
  • In a cup, mix the soy sauce, oil, and wasabi powder.
  • Brush on tuna.
  • Grill for 3-4 minutes on each side for rare tuna.
  • Thinly slice the tuna and serve with the Wasabi sauce.

GRILLED TUNA OVER JASMINE RICE WITH A WASABI AND THAI VINAIGRETTE



Grilled Tuna Over Jasmine Rice with a Wasabi and Thai Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 19

1/2 cup wasabi
1 tablespoon honey
2 cups orange juice
1/2 cup vegetable stock
2 tablespoons red curry paste
1/2 cup white wine
1 shallot chopped
2 cloves garlic
1/3 cup rice wine vinegar
1/2 cup safflower oil or vegetable oil
Kosher salt and pepper to taste
4 (6-ounce) tuna fillets
Butter and water
2 cups Jasmine rice, cooked
1 tablespoon vegetable oil
1 cup canned whole straw mushrooms, drained
1 cup lychee nuts, quartered
1 cup wakame seaweed (rehydrated)
2 carrots, peeled and shaved into strips with peeler

Steps:

  • Garnish: long chives
  • In a mixing bowl, mix together wasabi and honey. Wasabi mixture should be a pourable consistency. Transfer into a squirt bottle and place aside.
  • In a saucepan, reduce orange juice to a sugar syrup, be careful not to burn. Add vegetable stock, red curry paste, white wine, shallots and garlic and bring to a boil. Reduce by half. Transfer contents in a blender. Add rice wine vinegar and puree slowly adding the safflower oil until emulsified. Transfer to a squirt bottle. Set aside.
  • Season tuna fillets with Kosher salt and black pepper (using 7/8 salt and 1/8 pepper) then grill tuna fillet to desired doneness.
  • In a saute pan emulsify butter and water, add jasmine rice and heat.
  • In another saute pan over high heat, heat oil and saute straw mushrooms, lychee nuts. On a serving plate arrange seaweed in a circle. Place rice in center on top of seaweed, carrot strips on top of rice keeping in mind you want to see carrots. Sprinkle around the edge of plate straw mushroom-lychee nut mixture. Place tuna fillet on top of carrots, squirt Thai vinaigrette on top of tuna and then squirt the wasabi glaze on top of Thai vinaigrette. Garnish with long chives.

GRILLED GINGER-LIME TUNA STEAKS



Grilled Ginger-Lime Tuna Steaks image

Add a zesty twist to your fish! Tuna takes on a whole new taste when it's marinated in an easy homemade ginger-lime marinade.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 4

Number Of Ingredients 8

1 1/2 lb tuna steaks, 3/4 to 1 inch thick
1/4 cup lime juice
2 tablespoons olive or vegetable oil
2 teaspoons finely chopped gingerroot
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 cloves garlic, crushed
Lime wedges, if desired

Steps:

  • If fish steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish or resealable food-storage plastic bag, mix remaining ingredients except lime wedges. Add fish; turn to coat. Cover dish or seal bag and refrigerate, turning fish once, at least 1 hour but no longer than 24 hours.
  • Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish about 4 inches from medium heat 11 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with lime wedges.

Nutrition Facts : Calories 280, Carbohydrate 0 g, Cholesterol 65 mg, Fat 2, Fiber 0 g, Protein 40 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 0 g, TransFat 0 g

ASIAN GRILLED TUNA WITH WASABI AIOLI



Asian Grilled Tuna with Wasabi Aioli image

Fire up with an Asian taste adventure including ginger, soy sauce, toasted sesame and wasabi.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h25m

Yield 8

Number Of Ingredients 10

1/2 cup mayonnaise or salad dressing
1 teaspoon wasabi powder or prepared horseradish
2 pounds tuna steaks, 3/4 to 1 inch thick
1/2 cup vegetable oil
1/3 cup soy sauce
2 tablespoons packed brown sugar
2 teaspoons sesame oil
2 teaspoons grated gingerroot
2 cloves garlic, finely chopped
2 teaspoons sesame seed, toasted if desired

Steps:

  • In small bowl, mix all Wasabi Aioli ingredients. Cover and refrigerate until serving.
  • If tuna steaks are large, cut into 8 serving pieces. In shallow glass or plastic dish or resealable food-storage plastic bag, mix vegetable oil, soy sauce, brown sugar, sesame oil, gingerroot and garlic. Add tuna; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning once, at least 2 hours but no longer than 4 hours.
  • Heat coals or gas grill for direct heat. Remove tuna from marinade; reserve marinade. Cover and grill tuna about 4 inches from medium heat 10 to 15 minutes, brushing 2 to 3 times with marinade and turning once, until tuna flakes easily with fork. Discard any remaining marinade. Sprinkle tuna with sesame seed. Serve with Wasabi Aioli.

Nutrition Facts : Calories 415, Carbohydrate 5 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 730 mg

TUNA WITH WASABI LIME BUTTER SAUCE



Tuna With Wasabi Lime Butter Sauce image

I have been making this recipe for years. It was actually one of the first things I ever learned to cook. Remains a staple in my cookbook.

Provided by Valerie in Florida

Categories     Tuna

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 tuna steaks (1-inch thick)
vegetable oil, for brushing tuna
1 1/2 teaspoons crushed black peppercorns
1 tablespoon minced fresh dill
3 scallions, sliced thin
1 teaspoon minced fresh coriander (I use dry)
1 1/2 tablespoons fresh lime juice
3 tablespoons soy sauce
1 1/2 tablespoons wasabi paste
6 tablespoons cold unsalted butter, cut into pieces

Steps:

  • Arrange tuna steaks in one layer in a shallow dish and lightly brush both sides with oil.
  • Spread peppercorns and dill evenly on both sides of tuna and marinate 20 minutes.
  • Grill tuna on a oiled rack set about 5-6 inches over glowing coals. 3 minutes on each side for medium-rare fish. (Alternatively, grill tuna in a preheated oiled well-seasoned ridged grill pan).
  • Make sauce while tuna marinates:.
  • In a heavy saucepan combine scallions, coriander, lime juice, soy sauce and wasabi paste and bring to a boil.
  • Reduce heat to low and whisk in butter, 1 piece at a time, lifting pan from heat occasionally to cool mixture and adding each new piece before previous one has melted completely. (Do not allow sauce to simmer. Sauce should not get hot enough to seperate).
  • This dish goes well served with garlic mashed potatoes and french green beans.

GRILLED TUNA



Grilled Tuna image

Tuna is available most of the year, so fresh steaks should be easy to come by. Be choosy: a reddish color is acceptable, but flesh with dark spots or streaks should be avoided. As with all great ocean fish, the flesh tends to be dry. Marinate with oil, and avoid overcooking. The timing is critical, as tuna should be served medium rare. Use a kitchen timer.

Provided by Gordon Holland

Categories     Seafood     Fish     Tuna

Time 1h16m

Yield 4

Number Of Ingredients 5

4 (6 ounce) albacore tuna steaks, 1 inch thick
3 tablespoons extra virgin olive oil
salt and ground black pepper to taste
1 lime, juiced
½ cup hickory wood chips, soaked

Steps:

  • Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
  • Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
  • Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.

Nutrition Facts : Calories 281 calories, Carbohydrate 1.8 g, Cholesterol 77.1 mg, Fat 11.8 g, Fiber 0.5 g, Protein 40 g, SaturatedFat 1.8 g, Sodium 644.2 mg, Sugar 0.3 g

SEARED TUNA WITH WASABI-BUTTER SAUCE



Seared Tuna with Wasabi-Butter Sauce image

I've had the seared tuna in nice restaurants, but this is better than all of them. One tablespoon of wasabi sounds like a lot of heat, but somehow this cooking method mellows it to almost nothing, just leaves the flavor. Really really great.

Provided by DARLA

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 6

Number Of Ingredients 10

2 tablespoons white wine vinegar
10 fluid ounces white wine
¼ cup minced shallots
1 tablespoon wasabi paste, or to taste
1 tablespoon soy sauce
1 cup unsalted butter, cubed
salt and black pepper to taste
1 tablespoon olive oil, or as needed
1 cup chopped cilantro leaves
6 (6 ounce) fresh tuna steaks, 1 inch thick

Steps:

  • Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
  • Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
  • Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.

Nutrition Facts : Calories 533.4 calories, Carbohydrate 4.5 g, Cholesterol 158 mg, Fat 34.6 g, Fiber 0.3 g, Protein 40.7 g, SaturatedFat 20.1 g, Sodium 277.5 mg, Sugar 0.8 g

TUNA SATES WITH WASABI MAYONNAISE



Tuna Sates with Wasabi Mayonnaise image

Categories     Quick & Easy     Backyard BBQ     Mayonnaise     Wasabi     Tuna     Summer     Grill     Grill/Barbecue     Soy Sauce     Gourmet

Yield Makes 10 satés

Number Of Ingredients 7

1 cup mayonnaise
4 teaspoons soy sauce
1 1/2 teaspoons sugar
2 teaspoons fresh lemon juice
2 teaspoons wasabi paste (green horseradish paste), or to taste
a 12-ounce tuna steak, cut into twenty 1-inch cubes
ten 8-inch bamboo skewers, soaked in water 30 minutes

Steps:

  • 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 set 5 to 6 inches over glowing coals until just cooked through, 2 to 3 minutes on each side. Serve tuna satés with chilled wasabi mayonnaise.

GRILLED TUNA WITH WASABI-LIME SOY VINAIGRETTE RECIPE



Grilled Tuna With Wasabi-Lime Soy Vinaigrette Recipe image

Provided by Joelene

Number Of Ingredients 12

4 yellowfin tuna steaks, sushi grade
4 tablespoons light soy sauce
Salt and pepper, to taste
Vinaigrette
3 tablespoons light soy sauce
1/2 teaspoon wasabi paste or horseradish
1 tablespoon freshly squeezed lime juice
1 tablespoon mirin (sweet Japanese rice wine)
1/4 cup vegetable oil
Salad
1 pound baby greens or mesclun
Bean sprouts or alfalfa sprouts for garnish

Steps:

  • Cover the tuna steaks with soy sauce and let stand until ready to cook, but no longer than 1 hour. Combine vinaigrette ingredients in a small bowl and whisk until combined. Taste, adjust seasonings and set aside. Season tuna steaks with freshly ground pepper and salt. Heat grill to high heat. Cook tuna quickly so the outside browns and the inside remains a reddish-pink - about 1 to 2 minutes per side, depending on thickness of tuna. Transfer tuna to cutting board and slice thinly. Divide the greens among four plates. Arrange sliced tuna in a fan pattern over the greens and drizzle with wasabi-lime vinaigrette. Garnish with sprouts. Makes 4 servings

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