Best Steaks With Wasabi Mashed Potatoes And Daikon Salad Recipes

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WASABI SESAME CRUSTED SEARED AHI TUNA SALAD



Wasabi Sesame Crusted Seared Ahi Tuna Salad image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 21

3/4 cup wasabi sesame seeds
1/3 cup coarsely cracked black pepper
1/3 cup coarse Hawaiian sea salt
Four 6- to 8-ounce 1 1/2-inch-thick ahi tuna steaks
Vegetable oil, for oiling the grill
4 tablespoons sesame oil
1/2 cup honey
1/2 cup red wine vinegar
1/2 teaspoon ground black pepper
2 tablespoons Dijon mustard
1/2 cup soybean oil
2 ounces spring mix
4 tablespoons capers
2 large carrots
2 large tomatoes
1 small red cabbage
1 cucumber
1 romaine heart
1/2 medium red onion, finely diced
1 lemon
2 avocados

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!

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



Teddy's Mommy's Pan Seared Ahi Tuna With Wasabi Sauce image

This is a combination of two recipes I found while looking around on the internet. One didn't have the sesame seeds and one had the sauce I wanted. So I mixed ideas. If your tuna isn't bright red and it flakes apart you won't want to use it for this dish. I am finding if it isn't the right color and isn't fresh it does not taste right. I have purchased steaks in individual plastic packs that have been pre-frozen from the fish counter with good results. In the picture you see it with a vegetable it is Recipe #91301.

Provided by Teddys Mommy

Categories     Tuna

Time 30m

Yield 2 steaks, 2 serving(s)

Number Of Ingredients 16

2 ahi tuna steaks, 1/2 lb, 1-inch thick
1/2 cup white sesame seeds, toasted
1 tablespoon coriander seed, crushed (or 1/2 tablespoon coriander powder)
1 teaspoon coarse salt
1 teaspoon pepper
1 tablespoon oil (vegetable, corn, canola, etc.)
1 tablespoon sesame oil
1/2 cup water
2 tablespoons wasabi paste
1/3 cup soy sauce (I use reduced sodium)
2 tablespoons vegetable oil
1 1/2 teaspoons sesame oil
1 tablespoon dry sherry
1 1/2 teaspoons fresh gingerroot, minced
4 green onions, thinly sliced
1 cup daikon radish, grated use large holes on cheese grater

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.

Nutrition Facts : Calories 532.6, Fat 49, SaturatedFat 6.7, Sodium 3853.5, Carbohydrate 15.9, Fiber 6.8, Sugar 1.7, Protein 12.4

TUNA STEAKS WITH GARLIC MASH POTATO



Tuna Steaks With Garlic Mash Potato image

Make and share this Tuna Steaks With Garlic Mash Potato recipe from Food.com.

Provided by Raxyl

Categories     Tuna

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

2 tuna steaks
lemon juice
pepper
3 potatoes
2 garlic cloves
low-fat milk
1/4 cup soy sauce
1 teaspoon wasabi paste
100 g rocket or 100 g mixed salad greens
1 lebanese cucumber, sliced thinly
1 small Spanish onion, sliced thinly
parmesan cheese, shaved
1 tablespoon balsamic vinegar

Steps:

  • Marinate the tuna steaks in some lemon juice and pepper.
  • Cut up the potatoes and boil until soft, finely chop or crush garlic cloves.
  • When ready, drain water from potatoes and add garlic and a small amount of low fat milk to get desired consistency when mashing.
  • Lightly spray grill or pan with oil and heat, throw tuna steaks on and cook to desired level. I usually like to keep it pink in the middle.
  • Mix soy sauce and wasabi and serve in a small dish on the side or over the tuna when served.
  • For the salad: Combine rocket or mixed leaves, cucumber, Spanish onion and shaved parmesan in a large bowl.
  • Toss with some balsamic vinegar and serve with tuna and mashed potato.

Nutrition Facts : Calories 321.9, Fat 0.9, SaturatedFat 0.2, Sodium 2048.2, Carbohydrate 69.6, Fiber 9.4, Sugar 8.2, Protein 13

GINGER FLANK STEAK WITH WASABI SMASHED POTATOES



Ginger Flank Steak with Wasabi Smashed Potatoes image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 inches fresh ginger root, peeled and grated
1/4 cup tamari aged soy sauce
2 limes, zested and juiced
3 tablespoons vegetable oil, eyeball it
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
2 pounds flank steak
2 1/2 to 3 pounds Idaho potatoes, 4 large potatoes, peeled and cut into chunks
Salt
1/4 to 1/3 cup cream
1 to 2 tablespoons wasabi paste - how hot do ya like it?
4 scallions, root end trimmed
Handful cilantro leaves

Steps:

  • Preheat a grill pan or indoor/outdoor grill to high.
  • Combine ginger, tamari, lime juice, oil and grill seasoning in a large sealable plastic bag. Add meat to marinade and coat evenly. Let stand 10 minutes then grill meat 6 to 7 minutes on each side.
  • Place potatoes in a pot and cover with water. Bring to a boil, salt the potatoes and cook until tender, 10 to 12 minutes. Drain potatoes and add them back to the hot pot. Smash the potatoes with a masher to desired consistency with the cream and wasabi. Adjust salt, to taste.
  • While potatoes and meat cook, finely chop the scallions together with cilantro and lime zest.
  • Let meat rest 5 minutes then thinly slice on an angle against the grain. Serve meat on mash potato mounds with a garnish with a generous sprinkling of the chopped scallion-cilantro-lime zest.

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