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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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Browse similar recipes by category
- 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: ChicagoRN
On Jun 20, 2009
PUBLIC SERVICE ANNOUNCEMENT:!!!! MAKE THIS IMMEDIATELY!!! Who could have thought eating Tuna could be comparable to eating filet mignon! But it was!!!! This was beyond fantastic and is something I can't believe I've spent my life without! FABULOUS!!! Will be making this again, and again, and again! Thank you chasfoodie for posting this! I used Wasabi paste and omitted the water. PERFECTLY seasoned. I'm ashamed to admit I made my tuna a bit well done. Only way I can eat it...but wouldn't change a thing. TO DIE FOR!
From: Chef Kelly Bug
On Feb 28, 2009
Excellent recipe! We really enjoyed both the tuna and the sauce!!! I added a little more wasabi to the sauce because it wasn't hot enough for me...I like it hot!!! My husband and my 6 year old loved this as well. I used low fat mayo and reduced sodium soy. Made as directed...but cooked the tuna about 5 minutes on each side so that it was only pink in the middle, not as rare...because even though we used sushi grade my husband has this thing about meats still red....LOL!! It was still delish as medium rare.
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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