Tuesday, April 21, 2015

Tuna London Broil with Wasabi Cream Sauce


This recipe originated, to the best of my knowledge, from the Tennessean right here in Nashville but it came to me through a family friend.  As always, I am on the "it's almost summer and I have to be in a bathing suit soon" diet so fish it is, fish it will be for the next few weeks!

I must admit, tuna is not one of my favorites but I think this comes from the fact that I often times over cook it so it is dry and not so yummers!

I decided, for the first time in my life, I would follow the cooking instructions explicitly so naturally I asked my brother to do the grilling.  Hey, I know my weaknesses, what can I say?!

It's amazing how delicious tuna can e when you actually acknowledge and follow the instructions provide!

Tuna London Broil 
with Wasabi Cream Sauce

For the Tuna and Rub:
2 teaspoons untoasted sesame seeds
2 teaspoons wasabi powder
2 teaspoons cracked black peppercorns
2 teaspoons garlic salt
1 1/2 pounds tuna (about 4 steaks, each about 1-1 1/2 inches thick and 6-8 ounces)
2 teaspoons Asian (dark) sesame oil

For serving:
Wasabi cream sauce (recipe below)
2 tablespoons thinly sliced scallion greens or chives
2 tablespoons toasted or black sesame seeds (see note)

Make the rub.  Place the untoasted sesame seeds, wasabi powder, peppercorns and garlic salt in a spice mill or coffee grinder and grind to a fine powder.  Or place them in a mortar and, using a pestle, grind them to a fine powder.
 
Trim any skin or dark bloody spots off the tuna.  Rinse the tuna under cold running water, then blot it dry with paper towels.  Place the tuna in a baking dish.  Sprinkle the run on all over the tuna on both sides, patting it onto the fish with your finger tips.  Drizzle the sesame oil over the tina and rub it on with your fingertips.  Let the tuna marinate in the refrigerator, covered, for 30 minutes to an hour.

Set up the grill for direct grilling and preheat to high.

When ready to cook brush and oil the grill grate.  Place the tuna on the hot grate and grill until cooked to taste.  Grill tuna fillet until the outside is nicely seared, 1 to 2 minutes per side (4 to 8 minutes in all) turning he fillets with tongs.  Grill tuna steaks for about 2 minutes per side for rare; 3 to 5 minutes per side for medium rare; 4 to 6 minutes per side for medium; rotating each steak a quarter turn halfway through grilling each side to create an attractive crosshatch of grill marks.  Test for doneness using the poke method: rare tuna will be quite soft, with just a little resistance at the surface; medium-rare tuna will be gently yielding; and medium will be firm.
 
Transfer the grilled tuna to a cutting board and let rest for 2 minutes.  Carve tuna steaks into road, thin slices, holding the knife at a 45 degree angle to the top of the fish.  Carve tuna fillet crosswise into 1/4-inch thick medallions.  Fan out the tuna slices on a platter or plates.  Top with wasabi cream sauce and garnish with scallions and toasted sesame seeds.

Wasabi Cream Sauce:
1 to 2 tablespoons wasabi powder
1/2 cup Hellman's mayonaise
1/2 cup sour crea
1 tablespoon fresh lemon juice
1 tablespoon soy sauce

Place the wasabi in a non-reactive mixing bowl.  Add 1 tablespoon of cold water and stir to form a thick paste.  Let stand for 5 minutes.  Add the mayonnaise, sour cream, lemon juice and soy sauce, and whisk to mix.  The mixture should be thick but pourable.  If necessary, thin with a little more water.  Although the wasabi cream tastes best served within a few hours of making, it can be refrigerated, covered, for several days.
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