Prep 20 mins
Cook 10 mins
I have been making this recipe for years. It was actually one of the first things I ever learned to cook. Remains a staple in my cookbook.
- 4 tuna steaks (1-inch thick)
- vegetable oil, for brushing tuna
- 1 1⁄2 teaspoons crushed black peppercorns
- 1 tablespoon minced fresh dill
- 3 scallions, sliced thin
- 1 teaspoon minced fresh coriander (I use dry)
- 1 1⁄2 tablespoons fresh lime juice
- 3 tablespoons soy sauce
- 1 1⁄2 tablespoons wasabi paste
- 6 tablespoons cold unsalted butter, cut into pieces
- Arrange tuna steaks in one layer in a shallow dish and lightly brush both sides with oil.
- Spread peppercorns and dill evenly on both sides of tuna and marinate 20 minutes.
- Grill tuna on a oiled rack set about 5-6 inches over glowing coals. 3 minutes on each side for medium-rare fish. (Alternatively, grill tuna in a preheated oiled well-seasoned ridged grill pan).
- Make sauce while tuna marinates:.
- In a heavy saucepan combine scallions, coriander, lime juice, soy sauce and wasabi paste and bring to a boil.
- Reduce heat to low and whisk in butter, 1 piece at a time, lifting pan from heat occasionally to cool mixture and adding each new piece before previous one has melted completely. (Do not allow sauce to simmer. Sauce should not get hot enough to seperate).
- This dish goes well served with garlic mashed potatoes and french green beans.
We loved this sauce. We used real butter, but will probably try margarine another time just due to the cholesterol issue. Left out the coriander and scallions because I didn't have any on hand. Made the tuna in a cast iron pan on the cooktop. A definite keeper.
DH loved this sauce. I seared the tuna steaks in a cast iron skillet with oil. I used reduced fat margarine for the butter since it was all I had. Thanks this is a keeper!