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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (37g) Recipe makes 2 servings The following items or measurements are not included below: wasabi powder wasabi powder 2 tuna steaks |
||
| Calories 125 | ||
| Calories from Fat 105 | (84%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.7g | 18% | |
| Saturated Fat 1.6g | 8% | |
| Monounsaturated Fat 3.2g | ||
| Polyunsaturated Fat 6.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 3mg | 1% | |
| Sodium 607mg | 25% | |
| Potassium 26mg | 0% | |
| Total Carbohydrate 4.5g | 1% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 1.1g | ||
| Protein 1.2g | 2% | |
Ingredients
Wasabi Sauce
- 1 teaspoon wasabi powder or dry hot mustard
- 1 teaspoon water
- 1 tablespoon rice vinegar
- 2 tablespoons mayonnaise
- 1 garlic clove (crushed)
Tuna
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1/2 teaspoon wasabi powder or dry hot mustard
- 2 fresh tuna steaks (1 1/2 lbs total, 1 1/2 inch thick)
Directions
1
-----------Sauce-------------.2
In a bowl mix wasabi and water to make a paste.3
Let stand 10 minutes.4
Stir in vinegar, mayonnaise and garlic.5
Set aside.6
---------Tuna-----------.7
Prepare grill with medium-hot coals.8
In a cup, mix the soy sauce, oil, and wasabi powder.9
Brush on tuna.10
Grill for 3-4 minutes on each side for rare tuna.11
Thinly slice the tuna and serve with the Wasabi sauce.
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- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Seafood > Fish > Saltwater > Tuna
- Cuisine > Asian > Eastern > Japanese
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Outdoor > Barbecue
- Preparation > Number of Servings > For 1 or 2
- Occasion > Taste/Mood > Spicy
- Occasion > To Go... > Picnic
Featured Reviews for This Recipe
From: Doc's Mom
On Mar 14, 2008
I thought the ahi was very good; I marinated it for about 10 minutes before grilling (per a previous reviewer’s suggestion). My DH was not wild about the horseradish sauce, but he’s kind of a traditionalist. A+.
From: Sue L
On Jul 8, 2002
This is a delicious recipe that is easy to prepare and great for summertime! The sauce is not as biting as you might think because wasabi is calmed when mixed with other ingredients, so I prepared a wasabe paste to serve on the plates as a garnish for those who like it hot. The sauce did need to be doubled to have enough to go around but was very tasty and creamy with a mild wasabe flavor. I would prepare this recipe again, and think it is a great addition to an Asian meal.
From: John Mcknight
On Sep 20, 2002
GREAT! For a stiffer sauce (more like mayo)I would suggest using just the rice wine vinegar to make the wasabi paste.
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