Wasabi Smashed Potatoes

3 russet potatoes, cubed

splash of soy milk

1 teaspoon wasabi

pinch sea salt and freshly cracked black pepper

Teriyaki Sauce

¼ cup mirin wine

1 teaspoon toasted sesame oil

2 tablespoons low sodium tamari soy sauce

1 tablespoon honey

3 cloves garlic, crushed

3 knobs ginger, peeled

Pepper Crusted Tuna Steak

2 tablespoons canola oil

2 1 inch thick yellowfin sushi-grade tuna steaks

¼ cup freshly cracked black pepper

The Plate


Wasabi Smashed Potatoes

1. Boil potatoes in salt water until fork tender, about 10-15 minutes. Strain and place in a big bowl.

2. Add soy milk, wasabi, salt and pepper and mash together.

Teriyaki Sauce

1. Heat a saucepan on medium, add mirin, sesame oil, tamari, honey, garlic and ginger, bring to a boil.

2. Reduce heat to low, let simmer for 5 minutes. Strain sauce to remove garlic and ginger.

Pepper Crusted Tuna Steak

1. In a frying pan, heat canola oil on high heat.

2. Coat tuna steaks evenly on all sides with freshly-cracked black pepper.

3. Place steaks in frying pan and baste with teriyaki sauce. For medium rare steak: cook for 1 minute, flip and cook for another minute.

The Plate

1. Slice tuna against the grain to sever muscle, making tuna even more tender . Serve with a generous scoop of wasabi smashed potatoes. Drizzle teriyaki sauce over both.

See more: Dinner, Fish, Fry, Healthy, Main

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