Tuna with Wasabi-Green Onion Mayonnaise
This recipe uses Tuna steaks, but any type of firm fish will do. Halibut and salmon cutlets or fillets are just as good. It even works well with small pieces of fish using the wasabi-green onion mayonnaise as a dipping sauce.
Ingredients
1/2 cup Wasabi Mayonnaise
2 Tbsp green onions (minced green onions white and green parts)
1 tsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder. (optional)
2 Tbsp teriyaki sauce
1 Tbsp soy sauce
1 Tbsp rice vinegar (unseasoned)
1 Kg (32 oz) tuna steaks (preferably ahi; each about 1 inch thick)
vegetable oil
Method
- Whisk first 2 ingredients in small bowl to blend, adding more Namida® Wasabi Paste if desired to taste.
- Cover and refrigerate.
- Whisk teriyaki sauce, soy sauce, and rice vinegar in small bowl to blend.
- Place tuna steaks in resealable plastic bag.
- Add teriyaki mixture; seal bag.
- Turn bag to coat.
- Let stand at room temperature 30 minutes, turning bag occasionally.
- Brush grill with vegetable oil (or use a deep frypan).
- Prepare barbecue (medium-high heat) – (or frypan).
- Drain tuna steaks.
- Grill tuna to how you like it, about 4 minutes per side for medium.
- Top each tuna steak with about 2 tablespoons Wasabi-Green Onion Mayonnaise and serve.
If you want to add more spice to the fish include 1/2 tsp of Namida® Wasabi Paste to the teriyaki mixture before adding the fish. If you do this, DO NOT leave the fish marinating more than 15 minutes as it is likely to get too spicy to eat. I know from experience. 🙂