Pepper Crusted Tuna Steak with Teriyaki Sauce and Wasabi Smashed Potatoes

Pepper Crusted Tuna Steak with Teriyaki Sauce and Wasabi Smashed Potatoes
Courtesy of : Nadia G.
Cooking time :
22 minutes
Yield :
2

Tuna steak is so thick and delicious even the biggest meat lovers will adore it!

Ingredients

Wasabi Smashed Potatoes

  • 3 unit russet potatoes, cubed
  • splash of soy milk
  • 1 teaspoon wasabi
  • pinch sea salt and freshly cracked black pepper

Teriyaki Sauce

  • 1/4 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
  • 1 inch thick yellowfin sushi-grade tuna steaks
  • 1/4 cup freshly cracked black pepper

Directions

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.

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