Best Seared Tuna With Green Onion Wasabi Sauce Recipes

SEARED TUNA WITH WASABI-BUTTER 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.

SEARED TUNA IN WASABI SAUCE

Steps:

• Combine wine, lime, onion, ginger and garlic in a saucepan over medium heat. Simmer to reduce to about 2 tablespoons.
• Place reduced sauce in blender with the butter, soy and wasabi and blend till smooth and butter is melted.
• Place in a bowl.
• Stir in cilantro.
• Preheat grill high. It needs to be very hot!
• Mix olive oil and 1 tablespoon sauce together. Brush tuna steaks with the sauce and oil mixture.
• Grill for 90 seconds then turn and continue grilling for 90 seconds more.
• If you just want the tuna seared remove from grill now. Otherwise continue grilling for 1 minute on each side again.
• Serve tuna topped with the yummy sauce.

WASABI SEARED TUNA SALAD

Steps:

• Mix wasabi powder with just enough soy sauce to make a thick paste.
• Rub wasabi paste onto both sides of tuna steaks.
• Heat 1 tbsp oil in a nonstick skillet over med-high heat.
• Sear tuna for about 30-45 seconds on each side, just enough to get a crust.
• Slice tuna thin, and set aside.
• Arrange salad greens on a plate, and top with tuna, avocado, ginger, and daikon.
• Mix remaining soy sauce, oil, rice vinegar, and a little of the juice from the ginger if you have some, drizzle onto salads, and salt and pepper to taste.
• This goes great with Miso soup and a little sticky rice.

SEARED AHI TUNA GLAZED WITH WASABI BUTTER

Steps:

• Drizzle sesame oil on both sides of each tuna steaks. Season with salt and pepper.
• Combine remaining ingredients in a small sauce pan. Heat over low heat until butter is melted, stirring constantly to mix and prevent scorching.
• While sauce is heating, heat a heavy frying pan on another burner with high heat. Place tuna in pan and sear until crispy and brown. Turn and sear on the other side.
• Note: Tuna steak fans who like their tuna on the rare side (like me) will usually find 2 minutes searing time is ample. Folks who like their tuna steaks more well-done (like my DH) may want to sear their tuna for 4-5 minutes per side.

SEARED TUNA WITH WASABI GREEN ONION BBQ SAUCE

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.

SEARED TUNA STEAK W/WASABI-GREEN ONION MAYO

Steps:

• Whisk first 4 ingredients in small bowl, cover and refrigerate --
• Whisk teriyaki, soy, vinegar and I also added some grated ginger to make your marinade -- Marinate and refrigerate your tuna steaks for several hours -- Remove from fridge while the grill heats up. Brush grill and fish lightly with oil and salt & pepper. Grill tuna on high heat for 2 mins, turn over and grill 2 mins on high heat to sear, then lower temp and grill until desired doneness -- Serve with the yummy wasabi sauce!

TEDDY'S MOMMY'S PAN SEARED AHI TUNA WITH WASABI SAUCE

Steps:

• Grate Daikon radish first, prep two plates with the radish laid out in a thin layer large enought to place a tuna steak on, leave out so it can get to room temperature (it isn't as good cold).
• Mix together all sauce ingredients and set them aside.
• Rinse tuna under cold water and pat dry.
• Place sesame seeds, coriander, salt, and pepper into a bowl large enough to dip the steaks into. Mix the ingredients well.
• Dip both sides of steaks into spice mix pressing down lightly to help the spices stick to the steaks.
• Warm sesame, and regular oil in deep 10" (I use a non-stick) frypan over medium high heat(gas 8) until they're shimmery.
• Carefully place both steaks into oil.
• Keep an eye on the side of the steaks, when they start to slightly brown turn them over and brown the other side.
• When done transfer steaks to cutting board and slice into 1/2" strips.
• Then place on beds of daikon radish and pour half of sauce over each steak.
• I usually serve this with a side of jasmine rice, or my recipe for wasabi mashed potatoes.

SEARED TUNA WITH GREEN ONION-WASABI SAUCE

Steps:

• Whisk 1/2 cup water and wasabi powder in medium bowl to form smooth paste.
• Whisk in soy sauce, 2 tablespoons peanut oil, sherry, sesame oil and ginger.
• Stir in green onions.
• Set aside.
• Sprinkle tuna with salt and pepper.
• Heat remaining 1 tablespoon peanut oil in heavy large skillet over high heat.
• Add tuna and sear until opaque in center, about 3 minutes per side.
• Spoon cucumber onto center of plates.
• Top with tuna.
• Spoon sauce around.
• Garnish with radish sprouts.