Salt and Sichuan (Szechuan) Pepper Tuna With Wasabi Mayonnaise |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This is a wonderful recipe that is so quick and easy to prepare and is great either on the grill, if it is BBQ weather or just done in the frying pan as I cooked it the other night. Depending on how you like your tuna cooked it is on the table in about 15-20 Min's. I like my tuna pink in the middle as tuna should be undercooked, otherwise it gets quite tough. Ingredients:
2 teaspoons sea salt |
2 teaspoons ground sichuan pepper (szechuan) |
60 -80 ml olive oil (depending on the size of your steaks mine were huge) |
4 tuna steaks |
1/2 cup mayonnaise |
2 teaspoons wasabi powder (mixed with a small amount of water to form a paste) |
1 tablespoon fresh coriander, finely chopped |
1 teaspoon lemon juice |
Directions:
1. Using mortar and pestle or pepper grinder, grind salt and pepper until fine.
2. Combine pepper mixture with oil and fish in a large bowl cover stand 5 Min's.
3. Meanwhile combine mayonnaise, wasabi, coriander and juice in a bowl.
4. Heat a large frying pan, add fish, cook about 2-3 Min's aside, for pink centre, or until cooked as desired, or BBQ steaks.
5. Serve tuna with wasabi mayonnaise. I served mine atop Japanese style vegetables.
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