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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This Japanese-inspired tuna should be grilled very rare for the best flavour. The glaze keeps for two weeks refrigerated, but if it becomes too thick, thin down with a little water before using. Serve with rice and a cucumber salad. To crack peppercorns, place in a plastic bag and bash with rolling pin or back of a pot. Prep time includes marinating time. From Food and Drink. Ingredients:
1 tablespoon sesame oil |
1 tablespoon vegetable oil |
1 tablespoon grated gingerroot |
1 tablespoon cracked black pepper |
4 (8 ounce) tuna steaks, about 1-inch thick |
kosher salt |
1/2 cup granulated sugar |
1/2 cup water |
1/2 cup rice vinegar |
1/4 cup light soy sauce |
4 slices ginger, smashed |
2 teaspoons wasabi powder |
1 tablespoon water |
Directions:
1. Combine oils, ginger and pepper. Brush on steaks.
2. Sprinkle with kosher salt.
3. Marinate for 30 minutes.
4. Combine sugar, water, rice vinegar, soy sauce and ginger.
5. Stir to dissolve.
6. Bring to boil on high heat and reduce until syrupy, about 15 minutes.
7. Make a apste of the wasabi powder and the water.
8. Whisk in wasabi paste.
9. The glaze should be used at room temperature.
10. Grill tuna 2 minutes per side with lid closed for very rare - 3 to 4 minutes per side for medium-rare.
11. Use either a squeeze bottle or a fork to streak glaze over fish.
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