Grilledtunasteakswithwasabiandtoastedcoconut Recipes

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.

SEARED TUNA SALAD WITH WASABI BUTTER SAUCE RECIPE

Steps:

• Mix panko and sesame seeds on a large plate or shallow bowl.
• Season tuna with salt and pepper, to taste.
• Gently press both sides of each tuna steak into the crumb mixture.
• Heat a large skillet over medium-high heat and spray with oil.
• Add 2 steaks, spray each with oil and allow them to cook 2 to 3 minutes, or until the outer edge becomes opaque.
• Flip each steak, spray second side with oil and cook an additional 2 minutes, or until the outer edge is opaque.
• Repeat with remaining 2 steaks.
• Set all 4 steaks on a cutting board and allow them to rest and cool.
• Meanwhile, in a small bowl, combine soy sauce and wasabi paste. Set aside.
• In a small skillet over medium-low heat, add shallots and wine. Simmer until reduced by half for 2 to 3 minutes.
• Add the milk and whisk constantly until the sauce no longer looks separated and has slightly thickened (about 1 minute).
• Remove from heat and whisk in soy and wasabi paste mixture. Add butter and whisk to combine.
• Distribute arugula and spinach evenly among 4 shallow bowls.
• Thinly slice the tuna and top each bed of lettuce with 1 tuna steak.
• Drizzle each with about 1 1/2 tablespoons of sauce. Serve immediately.

GRILLED TUNA STEAKS WITH GRAPE AND CAPER SALSA

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Stir together grapes, capers, shallot, parsley, and olive oil in a bowl; season to taste with salt and pepper, and set aside. Place tuna steaks onto a plate, and brush with lemon juice. Season with salt and pepper to taste.
• Cook tuna steaks on preheated grill until cooked to desired degree of doneness, 2 to 3 minutes per side for medium-rare. Serve with the grape and caper salsa.

GRILLED TUNA STEAKS WITH DILL SAUCE

Steps:

• Combine the lemon juice with 1/2 cup olive oil in a sealable plastic bag; seal and shake. Add the tuna steaks and store in refrigerator to marinate while the grill preheats.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Whisk the brown mustard, mustard powder, sugar, vinegar, and 1/3 cup olive oil together in a bowl; stir in the dill.
• Remove the tuna from the marinade and discard the marinade; cook the steaks on the preheated grill until the fish flakes easily with a fork, about 6 minutes per side. Drizzle the steaks with the mustard and dill sauce to serve.

GRILLED HANGER STEAK

Steps:

• Trim away fat and membrane from the surface of the steak about 2 hours before cooking time. If the hanger steak is whole, gently tease the meat away from the long center sinew and discard it in order to create 2 long, thin steak pieces. Place trimmed steaks in a non-reactive baking dish.
• Combine Worcestershire sauce, garlic powder, onion powder, and ground black pepper in a small bowl. Rub spice mix over all the surfaces of the steak.
• Cover steak with aluminum foil and allow to stand at room temperature for about 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Rub the steaks with olive oil and lightly sprinkle with sea salt.
• When the cooking grates are hot, place oiled steak onto the grate and cook steaks until firm and reddish-pink and juicy in the center, 2 to 3 minutes per side (medium-rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from the grill and tent with foil to allow residual heat to bring internal temperature up to 135 degrees F (57 degrees C).
• Slice about 1/4 inch thick, across the steaks, and serve warm.