Scott's Seared Tuna with Wasabi Aioli and Soy Reduction
Spicy rare tuna with wonderful sauces! Looks like a restaurant but so easy to do at home.
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.