Ginger Marinated Tuna With Wasabi Butter
photo by PaulaG
- Ready In:
- 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
- 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.
Questions & Replies
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I was so glad to see this recipe here...I make this quite often and DH and I both agree that it is our favorite way to fix tuna. I cook it on my foreman grill and place some of the green onions and garlic on top when grilling. It is fast and delicious...recommend this to everyone. P.S. If you have any tuna left ( which is seldom) it makes a great flavored tuna casserole or tuna melt sandwich! On the wasabi butter it doesn't have a strong kick but it adds more flavor to this wonderful meal. P.S. Just wanted to say I made this again last night (quite often really) and never get tired of it and any leftovers make a wonderful tuna casserole!!!!
Not sure what happened here. I followed the recipe, but the wasabi butter was absolutely inedible! I used wasabi sushi powder, so maybe that's 100 times stronger than just plain wasabi powder...? I don't know, but next time we'll just put maybe 1/4 TEASPOON instead of 2 whole TABLESPOONS of the stuff. The marinade for the tuna was outstanding, however. With a little tweaking (and nose-hair saving!) this recipe will become a regular.
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