Time 14m Yield 1 serving Number Of Ingredients 12 Steps:
Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat. Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.
Time 2h25m Yield 8 Number Of Ingredients 10 Steps:
In small bowl, mix all Wasabi Aioli ingredients. Cover and refrigerate until serving. If tuna steaks are large, cut into 8 serving pieces. In shallow glass or plastic dish or resealable food-storage plastic bag, mix vegetable oil, soy sauce, brown sugar, sesame oil, gingerroot and garlic. Add tuna; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning once, at least 2 hours but no longer than 4 hours. Heat coals or gas grill for direct heat. Remove tuna from marinade; reserve marinade. Cover and grill tuna about 4 inches from medium heat 10 to 15 minutes, brushing 2 to 3 times with marinade and turning once, until tuna flakes easily with fork. Discard any remaining marinade. Sprinkle tuna with sesame seed. Serve with Wasabi Aioli.
Time 1h16m Yield 4 Number Of Ingredients 5 Steps:
Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour. Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor. Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.
Time 40m Yield 6 Number Of Ingredients 10 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.
Time 25m Yield 2-4 serving(s) Number Of Ingredients 9 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.
Time 30m Yield 4 serving(s) Number Of Ingredients 13 Steps:
combine first 5 ingredients, rub over tuna, chill for 30 minutes. heat grill to high. grill tuna aprox 5 mins per side, to taste- (i like mine cooked 7-10 mins per side, well done). combine remaining ingredients by whisking together, serve alongside tuna.
Number Of Ingredients 12 Steps:
Cover the tuna steaks with soy sauce and let stand until ready to cook, but no longer than 1 hour. Combine vinaigrette ingredients in a small bowl and whisk until combined. Taste, adjust seasonings and set aside. Season tuna steaks with freshly ground pepper and salt. Heat grill to high heat. Cook tuna quickly so the outside browns and the inside remains a reddish-pink - about 1 to 2 minutes per side, depending on thickness of tuna. Transfer tuna to cutting board and slice thinly. Divide the greens among four plates. Arrange sliced tuna in a fan pattern over the greens and drizzle with wasabi-lime vinaigrette. Garnish with sprouts. Makes 4 servings
Yield Makes 10 satés Number Of Ingredients 7 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.
