SEARED TUNA WITH A SOY AND WASABI GLAZE
Categories Fish Vegetable Sauté Low Carb Low Fat Quick & Easy Low Cal Low/No Sugar Wheat/Gluten-Free Dinner Grill/Barbecue Healthy
Yield 2 people
Number Of Ingredients 11
Steps:
- The first step is to make your pea pureé (or "Oh yum, mushee peas!" as my dad said). Boil about 4 handfuls of frozen peas in salted water until they start floating on the surface. While you're waiting, chop up a handful of fresh mint. When the peas are done, drain them and either mash them by hand or use one of these handy whizzers. Pop in a chunk of butter & a splash of double cream. Mix it all together & pop to one side, somewhere warm. Now you'll want to make your sauce. In a little saucepan over a medium heat combine your butter, lemon, soy & wasabi. Make sure the butter's cold when it goes in or the glaze wont work properly. Keep mixing it until you have a nice, glossy, rich sauce & put to one side (somewhere warm again). Get a heavy based frying pan really nice & hot, so it's just starting to smoke. While it's heating up, drizzle your tuna in olive oil and rub it all over. Sprinkle with salt n pepper on both sides. When the pan's ready, place your steaks in there gently. Leave to fry on each side for about 1-2mins, depending how rare you like your fish. Pop a scoop of peas in the middle of your plate and gently place the tuna on top. Give your sauce one last stir, and pour over the top.
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