Recipe by ~Leslie~
This Japanese-inspired tuna should be grilled very rare for the best flavour. The glaze keeps for two weeks refrigerated, but if it becomes too thick, thin down with a little water before using. Serve with rice and a cucumber salad. To crack peppercorns, place in a plastic bag and bash with rolling pin or back of a pot. Prep time includes marinating time. From Food and Drink.
Top Review by dz in Packerland
I found a really good price on Tuna steaks, $5.99 a pound! So I was looking for a new recipe to try. This was the most flavorful recipe I have found. The wasibi just added the right amount of kick. Thanks Leslie for sharing, I went out and bought more Tuna while it was on special so I could make it again!
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon grated gingerroot
- 1 tablespoon cracked black pepper
- 4 (8 ounce) tuna steaks, about 1-inch thick
- kosher salt
Wasabi soy sauce Glaze
- 1⁄2 cup granulated sugar
- 1⁄2 cup water
- 1⁄2 cup rice vinegar
- 1⁄4 cup light soy sauce
- 4 slices ginger, smashed
- 2 teaspoons wasabi powder
- 1 tablespoon water
Directions See How It's Made
- Combine oils, ginger and pepper. Brush on steaks.
- Sprinkle with kosher salt.
- Marinate for 30 minutes.
- Combine sugar, water, rice vinegar, soy sauce and ginger.
- Stir to dissolve.
- Bring to boil on high heat and reduce until syrupy, about 15 minutes.
- Make a apste of the wasabi powder and the water.
- Whisk in wasabi paste.
- The glaze should be used at room temperature.
- Grill tuna 2 minutes per side with lid closed for very rare - 3 to 4 minutes per side for medium-rare.
- Use either a squeeze bottle or a fork to streak glaze over fish.