Best 6 Fresh Tuna And Wasabi Cream Recipes

TUNA WITH WASABI SAUCE

Steps:

• In a large resealable plastic bag, combine the teriyaki sauce, vinegar and oil; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour. Meanwhile, in a small bowl, combine the mayonnaise, onion and lemon juice until blended. Refrigerate until serving. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until medium-rare or until slightly pink in the center. Serve with wasabi sauce.

FRESH TUNA AND WASABI CREAM

Steps:

• Cut tuna into fine strips.
• Cut cucumber into thin slices.
• Combine mirin, vinegars and sugar in small bowl, add cucumber; stand 30 minutes.
• Drain cucumber; reserve marinade.
• Place cucumber on plates, pour over a little reserved marinade.
• Top with tuna, wasabi cream and ginger.
• **Wasabicream: Combine paste and mayonnaise in small bowl, fold in cream, cover, refrigerate 30 minutes.

SLICED RAW TUNA WITH WASABI-YUZU

Steps:

• Place the assorted sliced radishes in a medium mixing bowl with the mint, cilantro and radish sprouts. Add the yuzu juice and mirin and toss until well combined. Divide the salad equally to the center of 4 chilled plates. Shingle 4 slices of tuna over each mound of salad. Drizzle some Wasabi-Yuzu around the radish salad on each plate. Finish by sprinkling a light amount of sea salt over the tuna slices.
• Combine all the ingredients in the cup of a hand-held blender. Blend until smooth.
• 1/2 cup (leftover sauce can be reserved for another use)

YELLOWFIN TUNA WITH WASABI CREAM

Steps:

• 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.

WASABI CREAM

Steps:

• Combine all ingredients in a mixer fitted with a paddle. Beat on high until mixture froms stiff peaks, about 5 minutes.
• Best served immediately but can be refrigerated until needed.

SEARED TUNA WITH WASABI-BUTTER SAUCE

Steps:

• Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
• Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
• Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.