Wasabi is often called Chinese Horseradish, but it is so much better than regular horseradish. This is a simple but delicious dish. It’s critically important that your tuna is cooked rare. So, if you’re worried about eating “rare” tuna, simply purchase sushi-grade tuna for this particular dish. It is best cooked on a grill, but it can also be cooked on the stove. Don’t allow the weather to deter you.
For this recipe you need about a pound and a half of tuna. I try to get two pieces of about equal size. If there’s tuna left over, it makes a great tuna salad. There will undoubtedly be some wasabi sauce left. I just mash it up and add more. Makes a great sandwich the next day.
For the Wasabi paste, you can either get the powder and mix it with water. Frankly, it’s easier to get the paste in the tube (I use SP brand).
2 pieces of fresh tuna (totaling about a pound and a half; 1 to 1-1/2 inches thick)
4 tbsp reduced-sodium soy sauce or Tamari
2 tbsp canola oil
2 tsp Wasabi paste
Black and white sesame seeds
Wasabi Sauce (recipe follows)
Unlike other dishes where I preach marinating as long as you can, this is pretty tame. About 30 minutes before grilling or searing on the stove, whisk together the ingredients (except for the sesame seeds) and pour the mixture into a shallow baking dish. Add the tuna and marinate both sides for about 10 minutes. When your grill is fired up or your pan is heated, sprinkle on the sesame seeds.
Cook the tuna for about five to seven minutes on each side. (Don’t turn the tuna steaks with a fork. You need a spatula.)
Remove from the grill or stove and slice the tuna stakes in half-inch pieces, keeping the steak intact. Drizzle the steaks with the Wasabi sauce and you’re ready to feast! How much Wasabi sauce to use? It depends on the level of heat you want. I’m a big Wasabi fan.
Ingredients for Wasabi Sauce
4 tbsp light mayonnaise
2 tsp Wasabi paste
2 tbsp unseasoned rice vinegar
1 tsp water
2 tsp minced garlic or garlic paste
Mix all the ingredients together and you’re ready to go!