Best Yellowfin Tuna With Wasabi Cream Recipes

TUNA WITH WASABI SAUCE

Tuna with Wasabi Sauce image

Wasabi mayonnaise can be found in the Asian section of your local supermarket. Wasabi, an Asian plant similar to horseradish, has a fiery flavor. Add some plain mayonnaise to make a milder sauce.

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1/4 cup reduced-sodium teriyaki sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
4 tuna steaks (8 ounces each)
1/2 cup wasabi mayonnaise
2 tablespoons chopped green onion
2 teaspoons lemon juice

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.

Nutrition Facts : Calories 458 calories, Fat 25g fat (4g saturated fat), Cholesterol 112mg cholesterol, Sodium 341mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 53g protein.

YELLOWFIN TUNA TARTARE YUZU-WASABI VINAIGRETTE AND SESAME SEAWEED SALAD

Yellowfin Tuna Tartare Yuzu-Wasabi Vinaigrette and Sesame Seaweed Salad image

Provided by Food Network

Categories appetizer

Time 1h52m

Yield 6 appetizer servings

Number Of Ingredients 26

Ingredients

2 tablespoons mustard oil
6 tablespoons vegetable oil
8 tablespoons extra-virgin olive oil
1 tablespoon wasabi powder
1 1/2 tablespoons lemon juice
1 tablespoon rice vinegar
1 tablespoon Dijon mustard
1 tablespoon yuzu kosho, red
2 tablespoons soy sauce
Salt
12 ounces yellowfin tuna, cleaned and diced into 1/4-inch cubes
4 tablespoons finely diced shallots
6 tablespoons finely sliced chives
Seaweed Salad, recipe follows
18 gaufrette potatoes, recipe follows
3 ounces paddlefish roe (optional)
2 ounces dried wakame seaweed
1/3 cup rice vinegar
1 tablespoon salt
1 tablespoon sugar
1/2 teaspoon toasted sesame oil
1/2 cup soy oil
2 small red chile peppers, seeds removed and cut into thin strips
4 tablespoons sesame seeds, toasted
2 large baking potatoes, like russets
2 tablespoons clarified butter

Steps:

Combine the mustard, vegetable, and extra-virgin olive oils in a cup with a pour spout.
In a mixing bowl, combine the wasabi, lemon juice, rice vinegar, Dijon mustard, yuzu kosho, and soy sauce, and whisk well. Slowly add the oils, whisking constantly to emulsify. Taste for seasoning, add salt, and set aside.
Place tuna in a glass or stainless steel bowl. Add the shallots and chives, and toss gently to combine. Drizzle about half of the vinaigrette over the tuna, and mix well. Let the tartar sit for 2 minutes; taste for seasoning, and add more of the vinaigrette or salt, to taste. Leftover vinaigrette will keep, refrigerated, for 1 week.
To serve: shape 1/6 of the tuna tartar into a disc and place it in the center of a serving plate. Arrange 3 dollops of seaweed salad around the disc and garnish with 3 potato slices. Top tuna with a small spoonful of caviar, if desired.
Place the wakame in a mixing bowl, and soak it in tepid water for 20 to30 minutes. Remove from water, squeeze dry, and trim away the tough spine. Cut into thin strips, and place in a large mixing bowl.
In a separate bowl, combine the vinegar, salt, sugar, and both oils. Pour the dressing over the wakame, add the chile peppers, and toss. Sprinkle with the sesame seeds.
Preheat an oven to 350 degrees. Peel the potatoes, and using a mandolin for best results (you can thinly slice with a knife, but you will not get the criss-cross pattern which makes these potatoes unique), slice them thin in a criss-cross pattern with the zig-zag part of a mandolin. Lay the slices onto a non-stick sheet pan, not overlapping, and brush them with clarified butter. Bake until crisp, about 12 minutes.

SEARED TUNA WITH WASABI-BUTTER SAUCE

Seared Tuna with Wasabi-Butter Sauce image

I've had the seared tuna in nice restaurants, but this is better than all of them. One tablespoon of wasabi sounds like a lot of heat, but somehow this cooking method mellows it to almost nothing, just leaves the flavor. Really really great.

Provided by DARLA

Categories World Cuisine Recipes Asian

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons white wine vinegar
10 fluid ounces white wine
¼ cup minced shallots
1 tablespoon wasabi paste, or to taste
1 tablespoon soy sauce
1 cup unsalted butter, cubed
salt and black pepper to taste
1 tablespoon olive oil, or as needed
1 cup chopped cilantro leaves
6 (6 ounce) fresh tuna steaks, 1 inch thick

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.

Nutrition Facts : Calories 533.4 calories, Carbohydrate 4.5 g, Cholesterol 158 mg, Fat 34.6 g, Fiber 0.3 g, Protein 40.7 g, SaturatedFat 20.1 g, Sodium 277.5 mg, Sugar 0.8 g

YELLOWFIN TUNA SASHIMA WITH PRAWNS, GINGER AND WASABI

Yellowfin Tuna Sashima with Prawns, Ginger and Wasabi image

This recipe sponsored by Black Swan Vineyards

Provided by Paul Wilson

Number Of Ingredients 17

Ingredients

10.5 14 - ounce tubes of cleaned A Grade Tuna (rolled tightly with gladwrap & frozen)
3.5 ounces julienne of pickled ginger
3.5 ounces julienne of daikon radish
3.5 ounces finely sliced red onion
3.5 ounces julienne of green spring onion
3.5 ounces finely sliced on an angle spring onion
4 portions wasabi custard - see recipe
4 portions soy mirin dressing - see recipe
peanut oil
4 peeled marinated prawn tails
.2 ounces Wasabi powder
3 egg yolks
3 fluid ounces pouring cream
1 teaspoon dashi powder
3 fluid ounces water
.5 ounces sliced spring onions
2 leaves gelatine

Steps:

Slice tuna 1cm thick with a sharp knife and arrange in a circular fashion in the centre of a plain white plate.
Invert wasabi custard in the centre of the plate.
Arrange the red onion around the custard then the ginger, followed by the daikon then lastly the green of the spring onion on top of the salad - 5 slices.
Heat a little peanut oil and briefly sear the prawns for about 30 seconds. Arrange around the tuna, then dress the whole dish with a tablespoon of Soy and Mirin dressing.
1. Warm cream and water separately. Dissolve dashi in the water and wasabi in the cream. Whisk egg yolks, remove cream from the heat and whisk onto the egg yolks. Combine gelatine with dashi water, dissolve and pass
2. Combine with cream, allow to cool, add spring onions and set into molds.