Wasabi Marinated Tuna With Field Greens Recipes

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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

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.

WASABI AHI TUNA TARTARE



Wasabi Ahi Tuna Tartare image

An easy sushi inspired tuna appetizer for two. I use 100% cold pressed unrefined peanut oil because it retains a strong peanut aroma and taste. The furikake does all the heavy lifting in this recipe.

Provided by Angela Bull Radoff

Categories     Appetizers and Snacks     Seafood

Time 10m

Yield 2

Number Of Ingredients 5

8 ounces high quality ahi tuna, cut into 1/4 inch dice
2 tablespoons peanut oil
1 tablespoon wasabi fumi furikake (rice seasoning)
¼ teaspoon wasabi powder
5 ounces mixed baby greens

Steps:

  • Place the tuna in a small bowl. Pour peanut oil over, sprinkle with the wasabi fumi furikake, and wasabi powder. Stir well, cover, and refrigerate until serving.
  • To serve, press half of the mixture into a 1/2 cup container and unmold onto a bed of greens. Repeat for second portion.

Nutrition Facts : Calories 297.9 calories, Carbohydrate 9.6 g, Cholesterol 51 mg, Fat 15.4 g, Fiber 1 g, Protein 27.5 g, SaturatedFat 2.6 g, Sodium 272.1 mg, Sugar 3.5 g

WASABI TUNA STEAKS WITH GREEN BEANS



Wasabi Tuna Steaks With Green Beans image

I love this recipe so much. A delicious wasabi/sesame tuna steak and sweetened green beans. Serve with basmati rice for a fabulous date night meal - but quick and easy enough for a family too. (I think I got this recipe from epicurious, but its been so long ago that I dont remember) - Laurah

Provided by Beans N Rice

Categories     Lactose Free

Time 40m

Yield 2 , 2-4 serving(s)

Number Of Ingredients 7

1/4 cup soy sauce
3 teaspoons wasabi powder
1 teaspoon garlic powder
2 (4 -6 ounce) tuna steaks, 1 inch thick (or more)
1 lb fresh green beans
1 tablespoon sesame oil
1/4 cup golden brown sugar

Steps:

  • Mix soy, wasabi and garlic powder in a glas 8X10 baking dish. Add tuna and turn several times to coat. Let stand 15 minutes each side. (For extra flavor, I marinate up to 30 minutes each side but dont do longer because the marinade will over whelm the tuna eventually).
  • Cook beans in a large pot of boiling water for about 4 minutes.
  • Heat sesame oil at med-high. When hot, sear tuna 2 (ish) minutes each side- pepper each side before searing. Remove tuna steaks and add the marinade, brown sugar and beans. Cook until reduced - about 4 minutes.
  • Serve with white or brown rice.

Nutrition Facts : Calories 388.4, Fat 12.7, SaturatedFat 2.5, Cholesterol 43.1, Sodium 2076.2, Carbohydrate 36.9, Fiber 8.1, Sugar 21.6, Protein 34.6

MARINATED TUNA



Marinated Tuna image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 2h25m

Yield 4 to 6 servings

Number Of Ingredients 7

1/4 cup picholine olive brine
1/3 cup freshly squeezed Meyer lemon juice
1 pound sushi-quality yellow fin tuna, thinly sliced across the grain
3 ounces (about 18) picholine olives, pitted and slivered
Freshly ground black pepper
1 bulb fennel, thinly sliced
2 Meyer lemons, zested

Steps:

  • In a glass baking dish or a wide, shallow, nonreactive bowl, mix together olive brine and lemon juice. Gently toss in tuna slices and olive slivers. Cover and refrigerate for 2 hours, occasionally moving tuna slices around gently in marinade to ensure that slices cure evenly.
  • Just before serving, strain the tuna slices from marinade. Divide tuna between 4 to 6 appetizer plates. Spoon a little marinade (with olive slivers) over the tuna. Grind black pepper, to taste, over each serving. Garnish with fennel and lemon zest, and serve immediately.

SEARED TUNA WITH GREEN BEANS, LEMON AND WASABI



Seared Tuna with Green Beans, Lemon and Wasabi image

Provided by Rocco DiSpirito

Categories     Fish     Backyard BBQ     Dinner     Lunch     Seafood     Tuna     Summer     Grill/Barbecue     Healthy     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 9

4 sushi-grade tuna steaks (3 ounces each)
Salt and freshly ground black pepper
Nonstick cooking spray
12 ounces haricots verts or slim green beans, trimmed
Juice and grated zest of 1 lemon
1 garlic clove, minced
2 tablespoons wasabi paste
4 scallions (white and green parts), sliced thin on the diagonal
3 tablespoons black sesame seeds

Steps:

  • Bring a large pot of salted water to a boil. Preheat a grill or grill pan over high heat.
  • Season the tuna steaks with salt and pepper to taste, and spray them lightly with cooking spray. When the grill is hot, add the tuna and cook for 1 1/2 minutes per side for medium-rare. Transfer the tuna to a platter and allow it to rest, uncovered, for 5 minutes.
  • Meanwhile, cook the haricots verts in the boiling water until they are just tender, about 3 minutes; drain.
  • In a medium bowl, whisk together the lemon juice and zest, garlic, and wasabi paste. Add the haricots verts, scallions, and sesame seeds. Toss to coat, adding salt and pepper to taste.
  • Thinly slice the tuna. Fan each portion onto each of 4 plates. Pile a mound of dressed haricots verts on top of the tuna, and serve.

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.

MARINATED TUNA ON A BED OF BITTER GREENS



Marinated Tuna on a Bed of Bitter Greens image

Provided by Nancy Harmon Jenkins

Categories     dinner, appetizer, main course

Time 5h30m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds yellowfin tuna steaks, 2 to 2 1/2 inches thick
1 cup soy sauce
Juice of 1 lemon
1/4 cup dry sherry
2 tablespoons finely chopped fresh ginger
1/4 cup chopped scallions
1 clove garlic, minced
Pinch of crushed chili pepper
1 teaspoon freshly ground black pepper
4 pounds any or all of the following bitter greens: broccoli rabe, kale, red or green chard, turnip greens, dandelion greens
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
1 lemon, quartered

Steps:

  • Cut the tuna into 4 or 8 equal portions, depending on whether it will be served as an appetizer or a main course. Put the fish in a shallow dish made of a noncorrodible material (glass, clay, stainless steel or enameled iron). Make a marinade by combining the soy sauce, lemon juice, sherry, ginger, scallions, garlic, chili pepper and black pepper. Pour the marinade over the tuna, cover and refrigerate for 5 to 8 hours.
  • After the tuna has marinated, prepare the greens. Tear the leaves into bite-sized pieces. Wash the leaves well under running water and place them in a large pot. Cover and steam over a high heat for about 5 minutes, adding a little boiling water if necessary to keep the greens from burning. When the greens are tender, drain them in a colander.
  • If you are using a gas grill to cook the fish, preheat it to the highest setting. If you are using a charcoal grill, give the coals enough time to become red hot. The tuna can also be broiled.
  • Meanwhile, heat the olive oil in a pan and, when the oil sizzles, add the greens. Saute for no more than 2 minutes. Taste the greens and add salt and freshly ground black pepper if desired. Set them aside.
  • Remove the fish from the marinade and reserve the marinade. Grill or broil the steaks until they are lightly charred on the outside and opaque in the center. (Tuna should not be eaten rare because of the danger of parasites.) While cooking the steaks, baste them frequently with the marinade.
  • When the fish is thoroughly cooked, arrange the greens on a warm platter or individual plates. Place the tuna on the greens, garnish with lemon quarters and serve immediately.

Nutrition Facts : @context http, Calories 437, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 9 grams, Fiber 10 grams, Protein 52 grams, SaturatedFat 1 gram, Sodium 3886 milligrams, Sugar 19 grams, TransFat 0 grams

SEARED TUNA WITH GREEN ONION-WASABI SAUCE



Seared Tuna with Green Onion-Wasabi Sauce image

Categories     Fish     Ginger     Onion     Low Carb     Mother's Day     Father's Day     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1/2 cup water
3 tablespoons wasabi powder (horseradish powder)
1/3 cup reduced-sodium soy sauce
3 tablespoons peanut oil
1 tablespoon dry Sherry
1 1/2 teaspoons oriental sesame oil
1 1/2 teaspoons minced fresh ginger
4 green onions, very thinly sliced
4 6-ounceahi tuna steaks (each about 1 inch thick)
1 cucumber, peeled, seeded, cut into matchstick-size strips
1/2 cup radish sprouts

Steps:

  • Whisk 1/2 cup water and wasabi powder in medium bowl to form smooth paste. Whisk in soy sauce, 2 tablespoons peanut oil, Sherry, sesame oil and ginger. Stir in green onions. Set aside.
  • Sprinkle tuna with salt and pepper. Heat remaining 1 tablespoon peanut oil in heavy large skillet over high heat. Add tuna and sear until opaque in center, about 3 minutes per side.
  • Spoon cucumber onto center of plates. Top with tuna. Spoon sauce around. Garnish with radish sprouts.

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