Tuna with Wasabi Cream
Tuna should be just seared on both sides and served rare, but I cook it a little longer as that is how I prefer it.
Ingredients
2 x 200g tuna steak
30ml soy sauce
5ml chili avocado oil
5ml lemon juice
For the rosti:
2 potatoes, steamed and mashed
50g mixed peppers, finely chopped
1 garlic clove, crushed
10ml chopped parsley
45ml breadcrumbs
1 egg
For the sauce:
1 tsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
30ml sour cream
Method
- Marinate the tuna for 15 to 30 minutes in the soy sauce, chilli oil, lemon juice and season with salt and pepper.
- Mix the mashed potatoes, mixed peppers, garlic, parsley, breadcrumbs and egg.
- Roll a large spoonful of the mixture into a ball then press flat.
- Lightly dust with flour, then fry the potato cake in oil until golden brown.
- Drain on a kitchen towel and keep warm.
- Sear the tuna steaks on each side in a hot, non-stick frying pan.
- In a small bowl, add the Namida® Wasabi Paste to the sour cream and mix well.
- Place each tuna steak on two potato rosti and drizzle with the Wasabi Cream.
This recipes works just as well with any firm fish.