This tuna is seared and still raw insde so be sure to get sushi quality tuna. I myself like it that way!
- 1 1⁄4 cups white wine
- 2 tablespoons limes
- 1⁄4 cup onion, minced
- 1 piece fresh ginger, size of a quarter and crushed
- 1 garlic clove, left whole and but crushed
- 2 -4 tablespoons wasabi paste
- 1 tablespoon soy sauce
- 1⁄2 cup unsalted butter
- 1 cup fresh cilantro leaves or 1 cup fresh parsley
- 6 (6 ounce) tuna steaks
- 1 tablespoon olive oil
- salt and pepper
- Combine wine, lime, onion, ginger and garlic in a saucepan over medium heat. Simmer to reduce to about 2 tablespoons.
- Place reduced sauce in blender with the butter, soy and wasabi and blend till smooth and butter is melted.
- Place in a bowl.
- Stir in cilantro.
- Preheat grill high. It needs to be very hot!
- Mix olive oil and 1 tablespoon sauce together. Brush tuna steaks with the sauce and oil mixture.
- Grill for 90 seconds then turn and continue grilling for 90 seconds more.
- If you just want the tuna seared remove from grill now. Otherwise continue grilling for 1 minute on each side again.
- Serve tuna topped with the yummy sauce.
this was quite good. i had a LOT of sauce left over, so i used it as a gravy on my wasabi mashed potatoes i served with this. I just wish there was a way to cut down the butter, so i might try altering this a bit.
This is really great sauce for seared tuna. We both really liked it. The sauce takes awhile to reduce (mine took over 20 minutes) so make sure to plan accordingly.
This was excellent. We used cilantro, but I think the parsley would have been great, too. We also used 1 tablespoon of wasabi paste because I'm afraid of that stuff. But, if I were to make it again, I would use 2 tablespoons. I've been so disappointed with internet recipes lately - this was a wonderful change!!!