Tuna Sates With Wasabi Mayonnaise Recipes

Steps:

• Have tuna sliced as thick as possible cutting against the grain into 1 1/2-inch rectangular pieces. Rub the fish with olive oil and roll in thyme, peppercorns, salt, and pepper. On a very hot grill sear the fish on each side for 30 seconds to 1 minute depending upon the desired doneness. Set aside and slice into 1-inch thick pieces.
• For wasabi mayonnaise, start with 1 tablespoon of wasabi powder mixed with mayonnaise and add more, if desired, to taste.
• Slice ginger into very thin sticks about 1-inch long. Place ginger, sugar, water and lemon juice into heavy saucepan and reduce to thick syrup. Be careful not to boil past medium ball state.
• On individual washed white endive leaves place fish. Garnish with wasabi mayonnaise that has been put in a squeeze bottle and finish with a few pieces of ginger confit.

Steps:

• For the sauce: In a medium bowl, mix together the mayonnaise, honey, soy sauce, lemon zest and juice and wasabi. Taste--it should be salty, sweet and a bit tangy. Balance the seasoning if needed. Refrigerate.
• For the tuna: In a large bowl, mix together the tempura batter, cold seltzer and soy sauce. You want the batter to have a pancake-like consistency; you may not need all the seltzer. Set aside in the refrigerator.
• Slice the tuna against the grain into 3/4- to 1-inch-thick sticks. You should be able to make 4 to 5 sticks from each tuna steak. If using skewers (not needed), push one down the center of each. Dust each tuna stick all over with salt and pepper, then some flour. Transfer to a baking sheet lined with parchment paper and freeze for 30 minutes.
• Meanwhile, add enough oil to a pot to deep-fry the fish sticks and heat to 375 degrees F.
• When ready to fry, remove the batter from the refrigerator and the floured tuna from the freezer. Check all sides to make sure the flour is still dusty and not soaked in; sprinkle with flour again if needed, then dip into the batter and fry until golden, about 2 1/2 minutes. Remove and season immediately with everything bagel seasoning or a pinch of salt. Serve with the dipping 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.

Steps:

• Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in small bowl to blend. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep refrigerated.)
• Combine tuna and soy sauce in medium bowl; toss to coat. Marinate tuna 30 minutes at room temperature, stirring occasionally.
• Meanwhile, thread 1 ginger slice onto each skewer 2 inches from tip.
• Line platter with watercress. Place bowl of wasabi mayonnaise on platter. Drain tuna; pat dry. Return to medium bowl. Sprinkle with pepper; toss to coat. Heat oil in large skillet over medium-high heat. Add tuna and sear until browned on all sides but still pink inside, about 2 minutes total. Thread 1 tuna cube onto each prepared skewer next to ginger. Arrange skewers on platter and serve.
• *Available at Japanese markets and specialty foods stores and in the Asian foods section of some supermarkets.