Login
Create Account
Pepper-Crusted Tuna Steak with Teriyaki Sauce and Wasabi Smashed
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Tuna Steaks
-
Main Ingredient
Tuna Steaks
-
Category: Fish or seafood
-
Cuisine: American
-
Prep Time: 0 min(s)
-
Cook Time: 0 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: gardner.marilyn
-
Posted On: Feb 10, 2022
Number of Servings:
Ingredients:
- 4 - russet potatoes, cubed
- 1 - tablespoon wasabi* (See Cook\'s Note)
- 1/4 - cup soy milk
- 1/2 - cup mirin wine
- 4 tablespoons - low-sodium tamari soy sauce
- 2 tablespoons - honey
- 2 teaspoons - toasted sesame oil
- 4 cloves - garlic, crushed
- 4 - knobs fresh ginger, peeled
- 4 - yellowfin sushi-grade tuna steaks, cut 1-inch thick
- 1/4 - cup freshly ground black pepper
- 4 tablespoons - canola oil
Directions:
To make the wasabi smashed potatoes:
Boil the potatoes in salt water until fork tender, about 10 to 15 minutes. Drain and place in a big bowl. Add the wasabi, soy milk, salt, and pepper and smash together. Don't over-mash.
To make the teriyaki sauce:
Heat a saucepan on medium, add the mirin, tamari, honey, sesame oil, garlic, and ginger, bring to a boil. Reduce the heat to low and simmer for 5 minutes. Strain the sauce to remove the garlic and ginger.
To make the pepper-crusted tuna steak:
Coat the tuna steaks evenly on all sides with freshly-ground black pepper. In a frying pan, heat the canola oil on high heat until smoking. Place the tuna steaks in the frying pan and baste with the teriyaki sauce. For medium-rare steak: cook for 1 minute, flip and cook for another minute.
Slice the tuna against the grain to sever the muscle, making tuna even more tender. Serve with a generous scoop of wasabi smashed potatoes. Drizzle the teriyaki sauce over both.
Cook’s Note
*Use less if sensitive or prefer less heat
Comments