Grilled Wasabi-Crusted Tuna
Author: Epicurus.com Kitchens
Recipe type: Seafood
- 1 pound tuna steaks
- 2 Tablespoons wasabi powder
- 2 Tablespoons fresh lemon juice
- Have fish seller cut tuna steaks in 3/4" thickness.
- If desired, swordfish or shark may be substituted for tuna.
- Mix wasabi powder and lemon juice together to a thin paste consistency, adding more or less of each ingredient until desired thickness is reached.
- Let stand ten minutes for flavors to develop.
- Marinate tuna briefly in wasabi mix, 10 to 15 minutes, turning to coat.
- Wasabi should remain on steaks.
- Grill steaks 3 to 4 minutes per side, allowing the grill-grate to sear each side.
- Tuna is done when it barely loses its translucency in the center.
- Serve immediately, with a seasoned rice pilaf and a tossed salad.
Wasabi powder is found in small cans in most Oriental grocery markets, although it can now be found in many of the larger supermarkets with a gourmet foods section. Wasabi is referred to as "Japanese horseradish", although this is something of a misnomer since strictly speaking the root from which the powder is ground is not a horseradish. The powder is spicy hot, but not a long-burning heat. Most of the heat will be lost in the marinating/grilling process, leaving a wonderful crusted essence to flavor the tuna.