SEARED TUNA WITH WASABI GREEN ONION BBQ SAUCE

Seared Tuna with Wasabi Green Onion BBQ Sauce image

Yield feeds 4

Number Of Ingredients 17

The Sauce
4 teaspoons wasabi powder
4 teaspoons plus 1/4 cup water
2 tablespoons peanut oil
2 huge cloves garlic, chopped
1 tablespoon minced fresh ginger
Pinch each of kosher salt and black pepper
1 1/4 cups Mutha Sauce (page 165)
1/4 cup soy sauce
1 tablespoon rice wine vinegar
1/2 teaspoon sesame oil
3/4 cup sliced scallions, green part only
The Fish
4 tuna steaks, 1 1/4 to 1 1/2 inches thick (about 1 1/2 pounds total)
2 tablespoons olive oil
1 teaspoon five-spice powder
Kosher salt and black pepper

Steps:

Make the sauce first. Dump the wasabi powder into a cup. Drizzle in 4 teaspoons of water, and mix to a paste. Set aside.
Set a small saucepan on the stove. Add the peanut oil and heat over medium-high. Toss in the garlic and ginger and season with a pinch of salt and pepper. Cook briefly, til barely soft. Swirl in the Mutha Sauce, soy sauce, vinegar, oil, and wasabi paste. Add the scallions and give everything a stir.
Scrape the sauce into a food processor and give it a spin for 5 seconds, or til smooth. Scrape back into the saucepan and add the remaining 1/4 cup water. Mix and keep warm.
Rub the tuna steaks with olive oil. Sprinkle one side of the tuna steaks with half of the five-spice powder, some salt, and lots of pepper. Flip them and season the other side the same way.
Build a hot coal bed in your grill. Clean and oil the rack. Put the steaks on and cook for 2 minutes, til colored 3/8 inch up from the bottom. Flip and cook the same amount on the other side, leaving a nice rare streak through the center. The internal temperature will be around 100°.
Serve immediately with a generous spoonful of sauce over each steak.