Japanese Grilled Tuna Recipe #169928
This Japanese-inspired tuna should be grilled very rare for the best flavour. The glaze keeps for two weeks refrigerated, but if it becomes too thick, thin down with a little water before using. Serve with rice and a cucumber salad. To crack peppercorns, place in a plastic bag and bash with rolling pin or back of a pot.
Prep time includes marinating time.
From Food and Drink.
by ~Leslie~
45 min | 30 min prep
SERVES 4
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon grated gingerroot
- 1 tablespoon cracked black pepper
- 4 (8 ounce) tuna steaks, about 1-inch thick
- kosher salt
Wasabi soy sauce Glaze
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/2 cup rice vinegar
- 1/4 cup light soy sauce
- 4 slices ginger, smashed
- 2 teaspoons wasabi powder
- 1 tablespoon water
- Combine oils, ginger and pepper. Brush on steaks.
- Sprinkle with kosher salt.
- Marinate for 30 minutes.
- Combine sugar, water, rice vinegar, soy sauce and ginger.
- Stir to dissolve.
- Bring to boil on high heat and reduce until syrupy, about 15 minutes.
- Make a apste of the wasabi powder and the water.
- Whisk in wasabi paste.
- The glaze should be used at room temperature.
- Grill tuna 2 minutes per side with lid closed for very rare - 3 to 4 minutes per side for medium-rare.
- Use either a squeeze bottle or a fork to streak glaze over fish.
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5 stars