Grilled Wasabi Tuna Recipe Foodcom

WASABI GRILLED TUNA

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.

SEARED TUNA WITH WASABI-BUTTER SAUCE

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.

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.

ASIAN GRILLED TUNA WITH WASABI AIOLI

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.

GRILLED WASABI TUNA

Steps:

• combine first 5 ingredients, rub over tuna, chill for 30 minutes.
• heat grill to high.
• grill tuna aprox 5 mins per side, to taste- (i like mine cooked 7-10 mins per side, well done).
• combine remaining ingredients by whisking together, serve alongside tuna.

GRILLED TUNA STEAKS WITH WASABI AND TOASTED COCONUT

Steps:

• Whisk together coconut milk and wasabi powder in a saucepan and let sit for 30 minutes.
• Toast coconut flakes in the oven set at 350°F for 5 to 15 minutes until golden brown. Keep an eye on them so you don't burn them.
• Turn your Bar-B-Q on high.
• Bring wasabi mixture to a simmer, whisking constantly.
• Lower heat and reduce sauce to approximately 1 1/2 cups (it take about 5 minutes).
• Add 1/2 tsp kosher salt and remove from the heat.
• Season both sides of the tuna steaks with salt and pepper.
• Place tuna steaks on the hot grill for 2 minutes per side.
• Cut tuna steaks into 1/2-inch slices. Pour wasabi and coconut sauce over the slices and sprinkle toasted coconut flakes over the top.

GRILLED TUNA OVER JASMINE RICE WITH A WASABI AND THAI VINAIGRETTE

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 TUNA WITH WASABI BUTTER

Steps:

• Heat grill to medium hot.
• Lay the tuna steaks in a large shallow pan in one layer.
• Combine the olive oil, lemon juice, and ginger ina small bowl and pour over the fish.
• Let sit for 20-30 minutes.
• Turn the fish once in the marinade.
• Mix the butter and wasabi together into a thick paste.
• Set aside Season the steaks lightly with salt and pepper and grill them for about 7-10 minutes, turning them over 2-3 times.
• Tuna dries out quickly so keep it moist with the marinade while cooking.
• Transfer the steaks to a platter and top each one with a teaspoon of the wasabi butter.
• Serve at once.

WASABI MARINATED TUNA WITH FIELD GREENS

Steps:

• Mix the wasabi and soy sauce together in a bowl, then marinate the tuna in the mixture for 30 minutes, refrigerated.
• Place all ingredients except olive oil in a saucepan and reduce by 1/2. Blend in the olive oil with a whisk to emulsify.
• Toss the tuna in sesame seeds. Pan sear the tuna to the desired doneness. Toss field greens in the orange ginger dressing. Arrange the greens on a plate. Slice the tuna and place on the greens.

SOY GLAZED TUNA, WASABI MASHED POTATO, SAKE CARROT GINGER SAUCE

Steps:

• For the mashed potatoes: Boil potatoes until fork tender. Drain and whip with remaining ingredients.
• For the sauce: Place all ingredients is a saucepan. Bring to a simmer and cook until carrots are tender. Puree in a food processor, and push through a chinois.
• For the glaze: Heat soy sauce and sugar in a saucepan until sugar is dissolved.
• Assembly: Sear tuna in a hot pan or grill. Place on a plate and glaze. Surround with carrot ginger sauce and serve with mashed potatoes.

YELLOWFIN TUNA WITH WASABI CREAM

Steps:

• In a spice grinder, coarsely grind peppercorns. Coat the tuna with the peppercorns, pressing them into the flesh of the fish. Add oil to a hot saute pan. Sear the tuna in the saute pan, for about 1 minute per side. Remove tuna from the pan and slice into 1/4 inch thick slices. In a saucepan, combine the soy sauce and orange juice and bring to a boil. Boil the soy sauce mixture until reduced by 70 percent and has achieved a syrup consistency. Cool. Whip the cream. Fold in the wasabi powder. Drizzle a little orange soy sauce onto each slice of tuna. Top with a little wasabi cream.

GRILLED TUNA BURGERS WITH WASABI MAYONNAISE

Steps:

• Wasabi Mayonnaise:.
• Mix all ingredients together in small bowl.
• Cover with plastic wrap and chill until flavors blend, at least 10 minutes.
• Tuna Burgers:.
• With your knife, using a rocking motion, chop tuna until it is coarsely ground into pieces about 1/8 inch each.
• In medium size bowl mix tuna with garlic, ginger, salt, and pepper (to taste). Divide mixture into 4 portions approximately 5 ounces each. Using your hands press into patties about 1 inch thick.
• Chill patties in refrigerate for at least 15 minutes.
• Preheat grill until very hot (about 15 minutes). Leave all burners on high.
• Oil grate (with a small wad of paper towels soaked in vegetable oil).
• Grill burgers, covered, until browned on one side, about 3 minutes. Flip burgers with greased metal spatula.
• Continue grilling, covered, to desired doneness, about 3 minutes for medium-rare or 4 minutes for medium, 5 minutes for medium-well (do not overcook).
• Serve immediately with wasabi mayonnaise.

WASABI GRILLED TUNA SALAD

Steps:

• Preheat Grill to 350 degrees.
• Salt and pepper the tuna steaks.
• Spray grill with non stick spay and grill tuna until medium well done.
• Flake the tuna apart with a fork. Add to a large mixing bowl and allow to cool. After cooling add the celery and green onion and mix well.
• Combine the Sour Cream, Mayonnaise, White Vinegar and Wasabi in a small bowl and whisk. Add mixture to tuna and stir until all the meat is coated. Chill and serve on toast or on a leaf of Romaine lettuce.

PACIFIC WASABI SAUCE FOR GRILLED TUNA

Steps:

• Whisk the mayonnaise, sour cream, mustard, lime juice, salt and pepper in a medium-glass or stainless steel bowl for 1 minute, or until smooth and well blended.
• Add the wasabi paste and whisk vigorously for 1 minute, until combined.
• Cover and refrigerate for at least 30 minutes.