Seared Tuna Steak Wwasabi Green Onion Mayo Recipes

SEARED TUNA STEAK W/WASABI-GREEN ONION MAYO

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!

SEARED TUNA STEAKS WITH WASABI-GREEN ONION MAYO

Steps:

• 1. Whisk first 3 ingredients in small bowl to blend, adding more wasabi paste if desired. Cover and refrigerate.
• 2. 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.
• 3. Brush grill with vegetable oil.
• 4. Prepare barbecue (medium-high heat). Drain tuna steaks. Grill tuna to desired doneness, about 4 minutes per side for medium.
• 5. Top each tuna steak with about 2 tablespoons wasabi mayonnaise and serve.

SEARED TUNA WITH GREEN ONION-WASABI SAUCE

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.

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.

TUNA SATES WITH WASABI MAYONNAISE

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.

SEARED TUNA WITH WASABI GREEN ONION BBQ SAUCE

Steps:

• Make the sauce first. Dump the wasabi powder into a cup. Drizzle in 4 teaspoons of water, and mix to a paste. Set aside.
• Set a small saucepan on the stove. Add the peanut oil and heat over medium-high. Toss in the garlic and ginger and season with a pinch of salt and pepper. Cook briefly, til barely soft. Swirl in the Mutha Sauce, soy sauce, vinegar, oil, and wasabi paste. Add the scallions and give everything a stir.
• Scrape the sauce into a food processor and give it a spin for 5 seconds, or til smooth. Scrape back into the saucepan and add the remaining 1/4 cup water. Mix and keep warm.
• Rub the tuna steaks with olive oil. Sprinkle one side of the tuna steaks with half of the five-spice powder, some salt, and lots of pepper. Flip them and season the other side the same way.
• Build a hot coal bed in your grill. Clean and oil the rack. Put the steaks on and cook for 2 minutes, til colored 3/8 inch up from the bottom. Flip and cook the same amount on the other side, leaving a nice rare streak through the center. The internal temperature will be around 100°.
• Serve immediately with a generous spoonful of sauce over each steak.