Tuna Sates With Wasabi Mayonnaise Recipes

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SEARED TUNA STEAKS WITH WASABI-GREEN ONION MAYONNAISE



Seared Tuna Steaks with Wasabi-Green Onion Mayonnaise image

Seared Tuna Steaks with Wasabi-Green Onion Mayonnaise

Categories     Onion     Marinate     Low Carb     Mayonnaise     Tuna     Summer     Grill/Barbecue     Bon Appétit

Yield 4 servings

Number Of Ingredients 8

1/2 cup mayonnaise
2 tablespoons minced green onions (white and green parts)
1 teaspoon (or more) wasabi paste
2 tablespoons teriyaki sauce
1 tablespoon soy sauce
1 tablespoon unseasoned rice vinegar
4 8-ounce tuna steaks (preferably ahi; each about 1 inch thick)
Vegetable oil

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.

SUNNY'S FRIED TUNA STICKS WITH WASABI MAYO SAUCE



Sunny's Fried Tuna Sticks with Wasabi Mayo Sauce image

Provided by Sunny Anderson

Categories     main-dish

Time 50m

Yield 8 to 10 fish sticks

Number Of Ingredients 13

1/2 cup mayonnaise
1 tablespoon honey
1 tablespoon soy sauce
Zest of 1 lemon plus 1 tablespoon lemon juice
1/2 teaspoon prepared wasabi paste
One 10-ounce box extra-crispy tempura batter mix
1 1/2 cups cold seltzer, or as needed
1 tablespoon soy sauce
Two 1-inch-thick tuna steaks
Kosher salt and freshly ground black pepper
All-purpose flour, for dusting
Peanut oil, for frying
Everything bagel seasoning, for sprinkling, optional

Steps:

  • For the sauce: In a medium bowl, mix together the mayonnaise, honey, soy sauce, lemon zest and juice and wasabi. Taste--it should be salty, sweet and a bit tangy. Balance the seasoning if needed. Refrigerate.
  • For the tuna: In a large bowl, mix together the tempura batter, cold seltzer and soy sauce. You want the batter to have a pancake-like consistency; you may not need all the seltzer. Set aside in the refrigerator.
  • Slice the tuna against the grain into 3/4- to 1-inch-thick sticks. You should be able to make 4 to 5 sticks from each tuna steak. If using skewers (not needed), push one down the center of each. Dust each tuna stick all over with salt and pepper, then some flour. Transfer to a baking sheet lined with parchment paper and freeze for 30 minutes.
  • Meanwhile, add enough oil to a pot to deep-fry the fish sticks and heat to 375 degrees F.
  • When ready to fry, remove the batter from the refrigerator and the floured tuna from the freezer. Check all sides to make sure the flour is still dusty and not soaked in; sprinkle with flour again if needed, then dip into the batter and fry until golden, about 2 1/2 minutes. Remove and season immediately with everything bagel seasoning or a pinch of salt. Serve with the dipping sauce.

WASABI ENCRUSTED TUNA STEAKS



Wasabi Encrusted Tuna Steaks image

This game fish will bite 'cha back! I serve this seared tuna garnished with a julienne of leek, carrot, snow peas and mung beans.

Provided by chefbeo71

Categories     World Cuisine Recipes     Asian

Time 1h10m

Yield 6

Number Of Ingredients 9

1 tablespoon five-spice powder
1 tablespoon grated fresh ginger
2 tablespoons sake
2 tablespoons rice vinegar
2 tablespoons tamari
¼ cup sesame oil
2 pounds ahi tuna steaks, each about 1 inch thick
1 pound wasabi peas, crushed
2 tablespoons light brown sugar

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.

Nutrition Facts : Calories 534 calories, Carbohydrate 51.8 g, Cholesterol 68.1 mg, Fat 11.6 g, Fiber 19.3 g, Protein 54.7 g, SaturatedFat 1.8 g, Sodium 403.9 mg, Sugar 10.8 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.

HERB CRUSTED SEARED TUNA WITH WASABI MAYONNAISE, GINGER CONFIT ON ENDIVE



HERB CRUSTED SEARED TUNA WITH WASABI MAYONNAISE, GINGER CONFIT ON ENDIVE image

Provided by Food Network

Categories     main-dish

Time 27m

Yield 30 pieces

Number Of Ingredients 12

2 pounds thickly sliced sashimi-grade tuna
2 tablespoons olive oil
2 teaspoons fresh thyme, chopped
4 tablespoons cracked pink and green peppercorns
Salt and pepper
4 ounces mayonnaise
1 to 2 tablespoons wasabi powder
1 medium piece fresh peeled ginger
1/2 cup sugar
1/2 cup water
1/2 lemon, juiced
3 to 4 Belgian endives

Steps:

  • Have tuna sliced as thick as possible cutting against the grain into 1 1/2-inch rectangular pieces. Rub the fish with olive oil and roll in thyme, peppercorns, salt, and pepper. On a very hot grill sear the fish on each side for 30 seconds to 1 minute depending upon the desired doneness. Set aside and slice into 1-inch thick pieces.
  • For wasabi mayonnaise, start with 1 tablespoon of wasabi powder mixed with mayonnaise and add more, if desired, to taste.
  • Slice ginger into very thin sticks about 1-inch long. Place ginger, sugar, water and lemon juice into heavy saucepan and reduce to thick syrup. Be careful not to boil past medium ball state.
  • On individual washed white endive leaves place fish. Garnish with wasabi mayonnaise that has been put in a squeeze bottle and finish with a few pieces of ginger confit.

TUNA WITH WASABI SAUCE



Tuna with Wasabi Sauce image

Wasabi mayonnaise can be found in the Asian section of your local supermarket. Wasabi, an Asian plant similar to horseradish, has a fiery flavor. Add some plain mayonnaise to make a milder sauce.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1/4 cup reduced-sodium teriyaki sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
4 tuna steaks (8 ounces each)
1/2 cup wasabi mayonnaise
2 tablespoons chopped green onion
2 teaspoons lemon juice

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.

Nutrition Facts : Calories 458 calories, Fat 25g fat (4g saturated fat), Cholesterol 112mg cholesterol, Sodium 341mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 53g protein.

TUNA SATES WITH WASABI MAYONNAISE



Tuna Sates With Wasabi Mayonnaise image

From Gourmet Magazine, June 1996. Sounds like a nice simple appetizer. Times do not include marinating/chilling times.

Provided by lazyme

Categories     Tuna

Time 21m

Yield 10 sates

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, to taste
12 ounces tuna steaks, cut into 20 1-inch cubes
80 inches bamboo skewers, soaked in water for 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 5-6 inches over glowing coals until just cooked through, 2-3 minutes on each side.
  • Serve tuna sates with chilled wasabi mayonnaise.
  • Makes 10 sates.

Nutrition Facts : Calories 144.8, Fat 9.5, SaturatedFat 1.6, Cholesterol 19, Sodium 314.4, Carbohydrate 6.5, Sugar 2.2, Protein 8.4

SEARED TUNA STEAK W/WASABI-GREEN ONION MAYO



Seared Tuna Steak W/Wasabi-Green Onion Mayo image

Wow--just found this recipe on Epicurious, tried it and wanted to share it with my favorite cooking site, Recipezaar...This is great...simple marinade and great sauce...my husband isn't that crazy about fish, but he loved this and I'll be making this again and again...Enjoy!!!

Provided by PugMomma

Categories     Tuna

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup mayonnaise
1/4 cup sour cream (or you can use all mayo)
2 tablespoons of chopped green onions, white & green parts
1 teaspoon wasabi paste (or if you have the wasabi powder use that and add a little water to make your own paste)
2 tablespoons teriyaki sauce
1 tablespoon soy sauce
1 tablespoon unseasoned rice vinegar
1 teaspoon grated ginger
32 ounces tuna steaks

Steps:

  • Whisk first 4 ingredients in small bowl, cover and refrigerate --
  • Whisk teriyaki, soy, vinegar and I also added some grated ginger to make your marinade -- Marinate and refrigerate your tuna steaks for several hours -- Remove from fridge while the grill heats up. Brush grill and fish lightly with oil and salt & pepper. Grill tuna on high heat for 2 mins, turn over and grill 2 mins on high heat to sear, then lower temp and grill until desired doneness -- Serve with the yummy wasabi sauce!

Nutrition Facts : Calories 424.8, Fat 18.9, SaturatedFat 5.2, Cholesterol 97.5, Sodium 801.3, Carbohydrate 6.1, Fiber 0.2, Sugar 2.9, Protein 54.4

TUNA BURGERS WITH WASABI MAYONNAISE



Tuna Burgers with Wasabi Mayonnaise image

This simple-to-make meal is a healthy and delicious variation on the traditional burger recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes 6 burgers

Number Of Ingredients 12

1 tablespoon unseasoned rice-wine vinegar
Pinch of sugar
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 pound sushi-grade tuna, very finely chopped
2 scallions, white and light green parts only, trimmed and minced
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 teaspoon lemon zest
Canola oil, for cooking
1/2 bunch arugula
Wasabi Mayonnaise

Steps:

  • Place vinegar and sugar in small bowl. Slowly whisk in 2 tablespoons olive oil to form an emulsion; season with salt and pepper; set aside.
  • Place tuna, scallions, soy, 2 tablespoons olive oil, sesame oil, and lemon zest in a large bowl; season with salt and pepper. Mix well, using your hands, to combine. Divide tuna mixture into six equal portions and form each portion into a 1/2-inch thick patty.
  • Place a large nonstick skillet over medium heat and add enough canola oil to coat bottom of skillet. Add patties, and cook until medium-rare, 2 to 3 minutes per side.
  • Place arugula in a large bowl, drizzle with reserved dressing, and toss to combine. Divide arugula evenly between 6 plates. Place one patty on each bed of arugula; serve immediately with wasabi mayonnaise.

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