Sesame-Crusted Tuna, Wasabi Potatoes & Mojo Verde
Ingredients
2 cloves garlic, peeled
1/2 cup packed cilantro leaves
1/2 tsp ground cumin
1/4 cup water
3/4 cup extra-virgin olive oil
2 Tbsp sherry vinegar
Salt & ground black pepper to taste
1 lb Yukon Gold potatoes, peeled, cut into 2-inch chunks
1/4 cup unsalted butter
1/4 cup whipping cream
2 Tbsp Wasabi Paste made from Namida® 100% Pure Wasabi Powder
3/4 lb Tuna steak, 1-inch (2.5-cm) thick, cut into 4 equal portions
Ground black pepper
1/4 tsp ground coriander
1/4 tsp ground ginger
1/4 cup sesame seeds
1/4 cup vegetable oil
Method
- For Mojo Verde, place garlic, cilantro, 1/4 tsp cumin, 1 Tbsp Namida® 100% Wasabi Paste and water in blender. Blend then slowly pour in olive oil with machine running. Blend in vinegar and salt to taste. Set aside.
- Place potatoes in pot and cover with water by 1 inch. Bring to boil over high heat. Season water with salt. Cook until tender, about 15 to 20 minutes.
- Meanwhile, place butter and cream in small saucepan over low heat. Drain potatoes and mash or run through food mill into medium pot. Gradually stir in butter mixture, then rest of Namida® 100% Pure Wasabi Paste. Keep warm over low heat.
- Season Tuna with salt, pepper, remaining 1/4 tsp cumin, coriander and ginger. Press both sides of tuna into sesame seeds.
- Heat vegetable oil in large non-stick fry pan over high. Cook Tuna until sesame seeds turn golden, about 30 seconds per side. Slice each portion into 3 pieces.
- On 4 plates, place mound of Wasabi Potato in middle. Top with cooked Tuna then spoon Mojo Verde over fish.
- Serve immediately.