Scott’s Seared Tuna with Wasabi Aioli and Soy Reduction
When my husband and I first started dating he often cooked for me instead of going out. I’m not sure if it was to impress me or because he was saving money. Knowing him now after 17 years, it was most likely both but that didn’t matter, it worked. As the single mother of 2 small boys, I completely enjoyed sitting with a glass of wine while he cooked for me. One of my favorite dishes that he prepared was this one. And wow it was so good I felt as if we had gone out. He even used this dish to impress my mother the first time they met and now he’s still her favorite (only) son in law.
It sounds spicy, but the wasabi rub when seared has a wonderful flavor without a lot of heat. The soy reduction was my addition to the dish with Scott’s approval. The combination of the aioli and the soy reduction is the perfect creamy, hot and salty. Be sure to put the extra aioli on the table because it is addictive. You could even use it for sushi!
Scott’s Seared Tuna with Wasabi Aioli and Soy Reduction
Ingredients
- 2 6-8 ounce thick cut tuna steaks
- 2 tsp wasabi powder
- 2 tsp ground black pepper
Soy Reduction
- 1 cup soy sauce
- 1 tsp fresh grated ginger I freeze fresh ginger in 1 in pieces. It's easier to grate frozen.
- 1/2 tsp corn starch
Wasabi Cream Sauce
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
- 1 tbsp wasabi powder
- 1 tsp soy sauce
Instructions
- Trim any ends off of tuna and pat dry. My absolute favorite knife to use for tuna is the Shun chef's knife. Great quality and craftsmanship. Sooo worth the investment.
- Coat tuna on both sides with wasabi and pepper. Place in the refrigerator until time to cook, at least 30 minutes.
- Combine all ingredients of the aioli and place in the refrigerator.
- Place soy and ginger in a small saucepan and bring to a low boil. Once it is reduced by half, about 15 minutes, pour out a couple of tablespoons in to a small bowl or spouted measuring cup. Stir the corn starch into the warm sauce until all lumps are gone. Then add back to the saucepan. Stir and bring back to a boil for another 5 minutes. Remove from heat and cool slightly.
- Grill the tuna at a very high temperature to sear and keep interior rare. Depending on thickness up to 2 minutes each side. These steaks were 1 inch thick and I seared them for 1 minute each side. Remove from heat and let rest for 5 minutes. Slice or serve the whole steak.
- Top with aioli and drizzle soy reduction.
- Best served with black or basmati rice and spicy oven roasted green beans.
