Wasabi Grilled Tuna Recipes

Steps:

• -----------Sauce-------------.
• In a bowl mix wasabi and water to make a paste.
• Let stand 10 minutes.
• Stir in vinegar, mayonnaise and garlic.
• Set aside.
• ---------Tuna-----------.
• Prepare grill with medium-hot coals.
• In a cup, mix the soy sauce, oil, and wasabi powder.
• Brush on tuna.
• Grill for 3-4 minutes on each side for rare tuna.
• Thinly slice the tuna and serve with the Wasabi sauce.

Steps:

• In small bowl, mix all Wasabi Aioli ingredients. Cover and refrigerate until serving.
• If tuna steaks are large, cut into 8 serving pieces. In shallow glass or plastic dish or resealable food-storage plastic bag, mix vegetable oil, soy sauce, brown sugar, sesame oil, gingerroot and garlic. Add tuna; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning once, at least 2 hours but no longer than 4 hours.
• Heat coals or gas grill for direct heat. Remove tuna from marinade; reserve marinade. Cover and grill tuna about 4 inches from medium heat 10 to 15 minutes, brushing 2 to 3 times with marinade and turning once, until tuna flakes easily with fork. Discard any remaining marinade. Sprinkle tuna with sesame seed. Serve with Wasabi Aioli.

Steps:

• combine first 5 ingredients, rub over tuna, chill for 30 minutes.
• heat grill to high.
• grill tuna aprox 5 mins per side, to taste- (i like mine cooked 7-10 mins per side, well done).
• combine remaining ingredients by whisking together, serve alongside tuna.

Steps:

• Whisk together coconut milk and wasabi powder in a saucepan and let sit for 30 minutes.
• Toast coconut flakes in the oven set at 350°F for 5 to 15 minutes until golden brown. Keep an eye on them so you don't burn them.
• Turn your Bar-B-Q on high.
• Bring wasabi mixture to a simmer, whisking constantly.
• Lower heat and reduce sauce to approximately 1 1/2 cups (it take about 5 minutes).
• Add 1/2 tsp kosher salt and remove from the heat.
• Season both sides of the tuna steaks with salt and pepper.
• Place tuna steaks on the hot grill for 2 minutes per side.
• Cut tuna steaks into 1/2-inch slices. Pour wasabi and coconut sauce over the slices and sprinkle toasted coconut flakes over the top.

Steps:

• Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
• Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the 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!

Steps:

• In a spice grinder, coarsely grind peppercorns. Coat the tuna with the peppercorns, pressing them into the flesh of the fish. Add oil to a hot saute pan. Sear the tuna in the saute pan, for about 1 minute per side. Remove tuna from the pan and slice into 1/4 inch thick slices. In a saucepan, combine the soy sauce and orange juice and bring to a boil. Boil the soy sauce mixture until reduced by 70 percent and has achieved a syrup consistency. Cool. Whip the cream. Fold in the wasabi powder. Drizzle a little orange soy sauce onto each slice of tuna. Top with a little wasabi cream.

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:

• Garnish: long chives
• In a mixing bowl, mix together wasabi and honey. Wasabi mixture should be a pourable consistency. Transfer into a squirt bottle and place aside.
• In a saucepan, reduce orange juice to a sugar syrup, be careful not to burn. Add vegetable stock, red curry paste, white wine, shallots and garlic and bring to a boil. Reduce by half. Transfer contents in a blender. Add rice wine vinegar and puree slowly adding the safflower oil until emulsified. Transfer to a squirt bottle. Set aside.
• Season tuna fillets with Kosher salt and black pepper (using 7/8 salt and 1/8 pepper) then grill tuna fillet to desired doneness.
• In a saute pan emulsify butter and water, add jasmine rice and heat.
• In another saute pan over high heat, heat oil and saute straw mushrooms, lychee nuts. On a serving plate arrange seaweed in a circle. Place rice in center on top of seaweed, carrot strips on top of rice keeping in mind you want to see carrots. Sprinkle around the edge of plate straw mushroom-lychee nut mixture. Place tuna fillet on top of carrots, squirt Thai vinaigrette on top of tuna and then squirt the wasabi glaze on top of Thai vinaigrette. Garnish with long chives.

Steps:

• Heat a charcoal grill with hot coals. Brush the grill with oil.
• Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper. Cook the tuna over the hot coals for about 2 1/2 minutes on each side. Remove to a plate. The tuna should be seared on the outside and raw inside. Allow to cool and cut into cubes.
• (If you don't want to heat a grill, you can sear the tuna in a dry saute pan over high heat. Heat the pan for 2 minutes, add the tuna steaks and cook for 1 1/2 to 2 minutes on each side until seared on the outside and still raw inside.)
• For the dressing, whisk together 2 tablespoons of olive oil, the lime zest, lime juice, wasabi powder, soy sauce, hot sauce, 2 teaspoons kosher salt, and 1 teaspoon pepper in a small bowl. Toss the avocado in the dressing and then add the tuna, red onion, scallion, and sesame seeds. Line the rolls with arugula leaves, fill with the tuna mixture, and serve.

Steps:

• To grill the tuna, get a charcoal or stove-top cast-iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 2 to 2 1/2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.

Steps:

• Wasabi Mayonnaise:.
• Mix all ingredients together in small bowl.
• Cover with plastic wrap and chill until flavors blend, at least 10 minutes.
• Tuna Burgers:.
• With your knife, using a rocking motion, chop tuna until it is coarsely ground into pieces about 1/8 inch each.
• In medium size bowl mix tuna with garlic, ginger, salt, and pepper (to taste). Divide mixture into 4 portions approximately 5 ounces each. Using your hands press into patties about 1 inch thick.
• Chill patties in refrigerate for at least 15 minutes.
• Preheat grill until very hot (about 15 minutes). Leave all burners on high.
• Oil grate (with a small wad of paper towels soaked in vegetable oil).
• Grill burgers, covered, until browned on one side, about 3 minutes. Flip burgers with greased metal spatula.
• Continue grilling, covered, to desired doneness, about 3 minutes for medium-rare or 4 minutes for medium, 5 minutes for medium-well (do not overcook).
• Serve immediately with wasabi mayonnaise.

Steps:

• In a bowl stir together mayonnaise, soy sauce, sugar, and lemon juice. Transfer 2/3 cup soy mayonnaise to a small bowl and stir in wasabi paste. Stir tuna into remaining 1/3 cup soy mayonnaise. Chill wasabi mayonnaise, covered, at least 1 hour and up to 24. Marinate tuna, covered and chilled, at least 1 hour and up to 24.
• Prepare grill.
• Thread 2 tuna cubes onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, 2 to 3 minutes on each side. Serve tuna satés with chilled wasabi mayonnaise.

Steps:

• Whisk the mayonnaise, sour cream, mustard, lime juice, salt and pepper in a medium-glass or stainless steel bowl for 1 minute, or until smooth and well blended.
• Add the wasabi paste and whisk vigorously for 1 minute, until combined.
• Cover and refrigerate for at least 30 minutes.

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.

Steps:

• In a shallow dish, combine the soy sauce, wasabi paste and cracked black pepper; mix well.
• Add the tuna and turn until thoroughly coated on both sides.
• Let sit for 10 minutes or plan ahead and let marinate overnight in a zipper bag or foodsaver bag.
• Coat a pan with nonstick cooking spray and preheat over high heat.
• Place the sesame seeds in another shallow dish, add the tuna and turn to coat completely.
• Grill the tuna for 1 to 2 minutes per side, or until browned or cooked to desired doneness. Slice thinly and serve with rice or stir fry.
• Remember fish cooks fast and will be dry and chewy if overcooked.

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:

• Spoon 1 tablespoon soy sauce over fish and let stand 5 minutes.
• Combine the remaining 1 tablespoon soy sauce, ginger, and 2 teaspoons wasabi paste in a small bowl, stirring with a whisk.
• Heat a grill pan over medium-high heat.
• Coat pan with cooking spray. Add fish to pan; cook 2 minutes on each side.
• Spoon marmalade mixture over tuna.
• Cook 1 minute or to desired wellness (recommend rare as best, medium-rare at maximum).
• Remove tuna from pan.
• Sprinkle with cilantro.

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.

Steps:

• Bring a large pot of salted water to a boil. Preheat a grill or grill pan over high heat.
• Season the tuna steaks with salt and pepper to taste, and spray them lightly with cooking spray. When the grill is hot, add the tuna and cook for 1 1/2 minutes per side for medium-rare. Transfer the tuna to a platter and allow it to rest, uncovered, for 5 minutes.
• Meanwhile, cook the haricots verts in the boiling water until they are just tender, about 3 minutes; drain.
• In a medium bowl, whisk together the lemon juice and zest, garlic, and wasabi paste. Add the haricots verts, scallions, and sesame seeds. Toss to coat, adding salt and pepper to taste.
• Thinly slice the tuna. Fan each portion onto each of 4 plates. Pile a mound of dressed haricots verts on top of the tuna, and serve.

Steps:

• Place tuna in shallow glass dish. Pour marinade over and turn to coat. Let tuna stand 10 minutes at room temperature, or cover and refrigerate 1 hour. Mix butter, wasabi powder, and chives in small bowl.
• Prepare barbecue (medium heat). Remove tuna from marinade; brush on both sides with oil. Sprinkle with salt and pepper. Grill fish, brushing occasionally with remaining marinade, about 2 minutes per side for medium-rare. Transfer to platter. Top with wasabi butter and serve.

Steps:

• In a large bowl, whisk together the five-spice powder, ginger, sake, rice vinegar, tamari, and sesame oil. Add the tuna steaks and turn to coat; allow to marinate for 30 minutes.
• Combine the crushed wasabi peas and brown sugar. Remove the tuna steaks from the marinade, and press into the pea mixture to coat. Pour the marinade into a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until the sauce has reduced and thickened, 5 to 10 minutes.
• While the sauce is cooking, sear the tuna in a small amount of oil in a skillet over medium-high heat to desired doneness. Pour sauce over tuna to serve.