Yellowfin Tuna With Wasabi Cream Recipes

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 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.

YELLOWFIN TUNA BURGERS WITH GINGER-MUSTARD GLAZE

Steps:

• Make the glaze: Combine all the glaze ingredients in a 1-quart saucepan and bring to a boil. Lower the heat and simmer until the glaze coats the back of a spoon, about 5 minutes. Strain through a sieve and reserve in a warm place until tuna burgers are cooked. (The glaze can be prepared up to 2 days ahead and stored, covered, in the refrigerator.)
• Make the burgers: Grind the tuna in a meat grinder or chop with a large sharp knife to the texture of hamburger meat. (Do not use a food processor, which will shred the tuna rather than chop it.)
• Transfer the ground tuna to a bowl and combine with the garlic, mustard, cayenne, salt, and pepper. Mix thoroughly. Divide the tuna into 4 equal portions. Using your hands, roll each part into a smooth ball and then flatten into a compact patty.
• Heat the olive oil in a large skillet over medium-high heat and sear the tuna burgers until browned and medium rare, 3 to 4 minutes a side. Serve each burger on a buttered toasted bun and spread with a tablespoon of warm glaze. Garnish the burgers with equal amounts of pickled ginger slices.

WASABI YELLOWFIN TUNA

Steps:

• Mix together the mayonnaise, wasabi paste, five-spice powder, and 1 tablespoon soy sauce in a small bowl.
• Lay the tuna fillets into a glass baking dish. Pour the rice vinegar and 1 tablespoon soy sauce over the tuna. Spread the mayonnaise mixture evenly over both sides of each piece of fish. Cover the dish and refrigerate 15 to 30 minutes.
• Prepare a skillet with cooking spray and place over medium-high heat. Sprinkle the sesame seeds evenly over both sides of the fillets. Lay the tuna gently into the skillet. Grill to desired level of doneness, about 2 minutes per side for medium-rare. Serve immediately.

YELLOWFIN TUNA SASHIMA WITH PRAWNS, GINGER AND WASABI

Steps:

• Slice tuna 1cm thick with a sharp knife and arrange in a circular fashion in the centre of a plain white plate.
• Invert wasabi custard in the centre of the plate.
• Arrange the red onion around the custard then the ginger, followed by the daikon then lastly the green of the spring onion on top of the salad - 5 slices.
• Heat a little peanut oil and briefly sear the prawns for about 30 seconds. Arrange around the tuna, then dress the whole dish with a tablespoon of Soy and Mirin dressing.
• 1. Warm cream and water separately. Dissolve dashi in the water and wasabi in the cream. Whisk egg yolks, remove cream from the heat and whisk onto the egg yolks. Combine gelatine with dashi water, dissolve and pass
• 2. Combine with cream, allow to cool, add spring onions and set into molds.

TUNA WITH WASABI SAUCE

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.