Sweet Soy Grilled Tuna With Vegetables and Wasabi-Honey Sauce

I received this recipe in a Copycat email this morning: From David Burke & Donatella Restaurant - New York City David Burke, one of NY City's premier chefs and a pioneer in American cooking, is also an artist, entrepreneur and inventor. He's won countless awards and accolades for his creative recipes. David opened David Burke & Donatella in January, 2003 with Donatella Arpaia.

• Ready In: 20 mins
• Serves: 4
• Yields: 4 tuna steaks

Ingredients

• For the sauce

• 2  egg yolks
• 1⁄4 cup honey
• 2  tablespoons wasabi powder
• 1⁄2 cup canola oil
• 2  tablespoons cold water

• For the tuna

• 4 (6 ounce)  tuna steaks (center-cut, sushi grade)
• 1⁄2 cup  sweet soy sauce
• 3  tablespoons  sesame oil
• 2  tablespoons garlic, chopped
• 2  tablespoons gingerroot, chopped fresh
• 8  pieces baby bok choy
• 1⁄2 lb shiitake mushroom, sliced
• 1⁄2 lb carrot, thinly sliced
• 2  teaspoons sesame seeds, for garnish

Directions

1. For sauce: combine egg yolks, honey and wasabi powder in a food processor and process on high until completely blended. Slowly add the oil. Add water to thin it out to sauce-like consistency. Place in a squeeze bottle.
2. For tuna: rub tuna steaks with a little of the soy sauce. Grill about 2 minutes per side, until medium-rare.
3. Heat a large saute pan or wok over medium-high heat. Add the sesame oil.
4. Add the garlic and ginger and sauté for 30 seconds. Add remaining vegetables and cook until wilted. Toss with remaining soy sauce.
5. Arrange vegetables on plates. Slice grilled tuna and arrange over the vegetables. Drizzle with the wasabi-honey sauce. Garnish with sesame seeds.