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.
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READY IN: 20mins
SERVES: 4
YIELD: 4 tuna steaks
UNITS: US
INGREDIENTS
NutritionFor the sauce
- 2egg yolks
- 1⁄4cup honey
- 2tablespoons wasabi powder
- 1⁄2cup canola oil
- 2tablespoons cold water
For the tuna
- 4
- 1⁄2cup sweet soy sauce
- 3tablespoons sesame oil
- 2
- 2
- 8pieces baby bok choy
- 1⁄2
- 1⁄2
- 2
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DIRECTIONS
- 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.
- For tuna: rub tuna steaks with a little of the soy sauce. Grill about 2 minutes per side, until medium-rare.
- Heat a large saute pan or wok over medium-high heat. Add the sesame oil.
- Add the garlic and ginger and sauté for 30 seconds. Add remaining vegetables and cook until wilted. Toss with remaining soy sauce.
- Arrange vegetables on plates. Slice grilled tuna and arrange over the vegetables. Drizzle with the wasabi-honey sauce. Garnish with sesame seeds.
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