Recipe by PaulaG
If you are expecting the sinus-clearing heat of the wasabi you will be disappointed. The orange mellows out the flavor and leaves a sweet heat. This recipe is from Cuisine at Home.
Top Review by Cook4_6
This is a fantastic recipe. I marinated both salmon and tuna and the marinade and wasabi butter worked perfectly on both. My DH overcooked the tuna a bit, and the wasabi butter was the saving grace! Definitely keeping this on my list of summer recipes!
- 4 (6 -8 ounce) tuna steaks
- 2 tablespoons wasabi powder
- 1 tablespoon fresh orange juice
- 1⁄2 cup unsalted butter, softened
- 1 tablespoon minced fresh cilantro
- 1 teaspoon kosher salt
- 1⁄3 cup rice vinegar
- 3 tablespoons sugar
- 3 tablespoons dry sherry or 3 tablespoons apple juice
- 2 tablespoons soy sauce
- 1 tablespoon chili-garlic sauce
- 1 tablespoon toasted sesame oil
- 1⁄4 cup scallion, chopped
- 4 garlic cloves, peeled
- 1 inch fresh gingerroot, peeled and cut in fourths
Directions See How It's Made
- For the butter, mix all ingredients together in a small bowl; cover and refrigerate until ready to serve.
- For the marinade, place all ingredients in blender jar and blend until ingredients are coarsely chopped and blended.
- Wash the tuna steaks under water, pat dry and place in shallow container.
- Pour prepared marinade over tuna and allow to marinate for 30 minutes.
- Preheat grill to medium-high.
- Remove the tuna from marinade, spray lightly with non-stick cooking spray to prevent from sticking to grill.
- Place the steaks on preheated grill and grill until your desired degree of doneness, turning once.
- Top each cooked steak with 1/2 to 1 teaspoon wasabi butter and serve with additional butter on the side.
- Please note that the cook time reflects the 30 minute marinade time.