Saturday, August 16, 2008
Here's another recipe I originally posted on the old blog, way back in 2005. It looks complicated, but it really isn't...it's just that I use way too many words!
Grilled Tuna with Wasabi Mayonnaise
(serves 2; recipe can easily be multiplied)
(the sauce)
1 tsp wasabi powder
1 tsp water
1 TBS rice vinegar (cider vinegar or white vinegar will do, in a pinch)
2 TBS mayonnaise
1 clove fresh garlic, minced
about 4-5 drops pepper-flavored sesame oil (optional)
(the tuna dressing)
2 yellowfin tuna steaks, about 1/2-pound each
1 TBS soy sauce
1 TBS vegetable oil
1/2 tsp wasabi powder
another 4-5 drops pepper-flavored sesame oil (optional)
(To make the sauce)
In a small bowl, mix the wasabi powder with the water. Make sure to mix thoroughly, to form a thin paste. In a larger bowl, mix the remaining sauce ingredients, then add the wasabi/water paste. When everything's incorporated, cover the bowl with plastic wrap, and refrigerate. Allow 30 minutes or so for the flavors to blend. After about 30 minutes, light up your grill.
(To make the tuna steaks)
In a small bowl, combine all tuna dressing ingredients (except for the tuna itself). Brush the prepared dressing liberally onto both sides of each tuna steak.
Put the steaks onto a hot grill (medium-low to medium heat), and allow them to took on one side for at least 3 minutes. After 3 minutes, flip the steaks and cook for another 2 minutes. Check for doneness by gently pulling apart the tuna with a fork; it should appear deep red in the center, and a pale beige toward the outside. If the tuna steaks are of high quality, I recommend leaving them a little rare on the inside. If you prefer yours well-done, then allow up to one or two additional minutes. But please don't allow the tuna to dry out!
When done, plate the tuna steaks, and drizzle each one with the wasabi mayonnaise. Serve with a green salad, or some other light fare such as steamed vegetables. Oh, boy...good stuff!
Grilled Tuna with Wasabi Mayonnaise
(serves 2; recipe can easily be multiplied)
(the sauce)
1 tsp wasabi powder
1 tsp water
1 TBS rice vinegar (cider vinegar or white vinegar will do, in a pinch)
2 TBS mayonnaise
1 clove fresh garlic, minced
about 4-5 drops pepper-flavored sesame oil (optional)
(the tuna dressing)
2 yellowfin tuna steaks, about 1/2-pound each
1 TBS soy sauce
1 TBS vegetable oil
1/2 tsp wasabi powder
another 4-5 drops pepper-flavored sesame oil (optional)
(To make the sauce)
In a small bowl, mix the wasabi powder with the water. Make sure to mix thoroughly, to form a thin paste. In a larger bowl, mix the remaining sauce ingredients, then add the wasabi/water paste. When everything's incorporated, cover the bowl with plastic wrap, and refrigerate. Allow 30 minutes or so for the flavors to blend. After about 30 minutes, light up your grill.
(To make the tuna steaks)
In a small bowl, combine all tuna dressing ingredients (except for the tuna itself). Brush the prepared dressing liberally onto both sides of each tuna steak.
Put the steaks onto a hot grill (medium-low to medium heat), and allow them to took on one side for at least 3 minutes. After 3 minutes, flip the steaks and cook for another 2 minutes. Check for doneness by gently pulling apart the tuna with a fork; it should appear deep red in the center, and a pale beige toward the outside. If the tuna steaks are of high quality, I recommend leaving them a little rare on the inside. If you prefer yours well-done, then allow up to one or two additional minutes. But please don't allow the tuna to dry out!
When done, plate the tuna steaks, and drizzle each one with the wasabi mayonnaise. Serve with a green salad, or some other light fare such as steamed vegetables. Oh, boy...good stuff!
