Seared Tuna Steaks With Wasabi Green Onion Mayonnaise Food

SEARED TUNA STEAKS WITH WASABI-GREEN ONION MAYONNAISE

Steps:

• Whisk first 3 ingredients in small bowl to blend, adding more wasabi paste if desired. Cover and refrigerate.
• Whisk teriyaki sauce, soy sauce, and rice vinegar in small bowl to blend. Place tuna steaks in resealable plastic bag. Add teriyaki mixture; seal bag. Turn bag to coat. Let stand at room temperature 30 minutes, turning bag occasionally.
• Brush grill with vegetable oil. Prepare barbecue (medium-high heat). Drain tuna steaks. Grill tuna to desired doneness, about 4 minutes per side for medium. Top each tuna steak with about 2 tablespoons wasabi mayonnaise and serve.

SEARED TUNA WITH GREEN ONION-WASABI SAUCE

Steps:

• Whisk 1/2 cup water and wasabi powder in medium bowl to form smooth paste.
• Whisk in soy sauce, 2 tablespoons peanut oil, sherry, sesame oil and ginger.
• Stir in green onions.
• Set aside.
• Sprinkle tuna with salt and pepper.
• Heat remaining 1 tablespoon peanut oil in heavy large skillet over high heat.
• Add tuna and sear until opaque in center, about 3 minutes per side.
• Spoon cucumber onto center of plates.
• Top with tuna.
• Spoon sauce around.
• Garnish with radish sprouts.

SEARED TUNA

Steps:

• Mix the cream and powdered wasabi in a small saucepan. Place over medium heat and bring to a boil. Then set aside.
• On a plate spread the black pepper. Press 1 side of the tuna steak onto the black pepper. Repeat with the other steak. Place a cast iron skillet over high heat. Add oil, and when smoking, place the tuna into the pan, pepper side down. Cook for approximately 1 to 2 minutes on each side. As the tuna cooks, the red meat will become whiter. Once you have cooked both sides, the tuna will be almost raw in the middle, thus seared.
• Slice the tuna, and arrange on a plate. Drizzle the wasabi sauce around and on top of the tuna. Lightly sprinkle with finely grated ginger. Serve immediately.

WASABI SESAME CRUSTED SEARED AHI TUNA SALAD

Steps:

• For the fish: Blend the wasabi seeds, cracked black pepper and Hawaiian sea salt in a medium bowl. Place the ahi steaks in the bowl, and carefully roll and flip the steaks to ensure they are completely coated. Remove the steaks to a plate and refrigerate until ready to cook.
• For the vinaigrette: Mix together the honey, vinegar, pepper and mustard in a small bowl, then stream in the oil, whisking constantly.
• For the salad: Slice, dice, chop and mix the spring mix, capers, carrots, tomatoes, cabbage, cucumber, romaine and onion, to your liking, then toss with some vinaigrette and plate four salads. Place one lemon wedge on the side of each plate and quarter the avocados. Slice each quartered avocado 3 to 6 times, creating an avocado fan out of each quarter. Set aside.
• Before heating your grill, you will need to scrape, clean and then oil it. Once clean, preheat to medium-high and close until ripping hot, about 10 minutes. Fold a clean dish towel into a squarish 4-by-6-inch block. Pour 2 cups vegetable oil into a bowl and dip one side of your dish towel block in the oil.
• Open the grill and begin coating grill grates with the oiled towel block. Repeat until grill grates are slick and clean. Pour the sesame oil on a small plate. Place each steak in the sesame oil on both sides, then on the grill.
• Cook for 1 minute on each side. Then pull immediately from grill, slice 1/8- to 1/4-inch-thick with a heavy sharp blade and place directly on your plated salads. Top each salad with an avocado fan. Lastly, pair your dish with a nice Chardonnay or a local IPA. Cheers and enjoy!

SEARED ASIAN TUNA STEAKS

Steps:

• In a medium bowl, stir together ginger, scallions, vinegar, and sesame oil; season with salt and pepper.
• In a 12-inch nonstick skillet with a tight-fitting lid, heat 2 tablespoons vegetable oil over medium-high. Add eggplant, and season with salt and pepper. Cover and cook, stirring occasionally, until slightly softened and lightly browned, 5 to 6 minutes. Uncover and cook, stirring occasionally, until tender and browned, 4 to 5 minutes. Transfer eggplant to a serving platter. Wipe out skillet with a paper towel.
• Rub tuna steaks with remaining 1 tablespoon vegetable oil; season with salt and pepper. Return skillet to heat, and raise to high. Cook, turning once, until browned but still pink in the center, about 5 minutes total. Cut each tuna steak in half; divide among four plates. Spoon sauce over tuna and eggplant, and serve.

SEARED TUNA WITH WASABI-BUTTER SAUCE

Steps:

• Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
• Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
• Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.

SAVORY PAN-SEARED TUNA STEAKS

Steps:

• Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
• Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
• Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

SEARED AHI TUNA STEAKS

Steps:

• Season the tuna steaks with salt and cayenne pepper.
• Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.

TUNA WITH WASABI SAUCE

Steps:

• In a large resealable plastic bag, combine the teriyaki sauce, vinegar and oil; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour. Meanwhile, in a small bowl, combine the mayonnaise, onion and lemon juice until blended. Refrigerate until serving. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until medium-rare or until slightly pink in the center. Serve with wasabi sauce.

SEARED AHI TUNA STEAK WITH MANGO SALSA AND WASABI-AVOCADO CREAM RECIPE BY TASTY

Steps:

• Marinate the Ahi tuna steaks in soy sauce and chili flakes. The soy sauce should cover the steaks. Use more if needed. Chill in the refrigerator for 1 hour.
• Mango salsa: Dice the mango, bell pepper and onion. Combine all ingredients in a bowl and mix well. Salt to taste. Chill in the refrigerator for 1 hour.
• Wasabi-avocado cream: Blend all ingredients in a food processor until smooth or mash with a fork.
• Ahi tuna steaks: Take tuna out of the marinade and pat dry with paper towels. Spray/brush with vegetable oil.
• Heat a cast iron pan and sear tuna steaks for 2 minutes per side for medium or 4 minutes per side for well-done.
• Spoon wasabi-avocado cream and mango salsa on the plate and lay Ahi tuna steak on top.
• Serve and enjoy.

SEARED TUNA WITH GREEN ONION-WASABI SAUCE

Steps:

• Whisk 1/2 cup water and wasabi powder in medium bowl to form smooth paste. Whisk in soy sauce, 2 tablespoons peanut oil, Sherry, sesame oil and ginger. Stir in green onions. Set aside.
• Sprinkle tuna with salt and pepper. Heat remaining 1 tablespoon peanut oil in heavy large skillet over high heat. Add tuna and sear until opaque in center, about 3 minutes per side.
• Spoon cucumber onto center of plates. Top with tuna. Spoon sauce around. Garnish with radish sprouts.