Yellowfin Tuna with Wasabi Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 tablespoon whole black peppercorns |
1 tablespoon whole green peppercorns |
1 tablespoon whole red peppercorns |
1 pound of sushi grade yellowfin tuna, cut into a long, thin strip |
2 tablespoons canola oil |
2 cups low sodium soy sauce |
1 cup orange juice |
1/2 cup heavy cream |
2 tablespoons wasabi powder |
Directions:
1. In a spice grinder, coarsely grind peppercorns. Coat the tuna with the peppercorns, pressing them into the flesh of the fish. Add oil to a hot saute pan. Sear the tuna in the saute pan, for about 1 minute per side. Remove tuna from the pan and slice into 1/4 inch thick slices. In a saucepan, combine the soy sauce and orange juice and bring to a boil. Boil the soy sauce mixture until reduced by 70 percent and has achieved a syrup consistency. Cool. Whip the cream. Fold in the wasabi powder. Drizzle a little orange soy sauce onto each slice of tuna. Top with a little wasabi cream.
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