Guam Volcano Tuna Pepper Crusted Tuna With Ginger Wasabi Dipping Sauce Recipes

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GUAM "VOLCANO" TUNA (PEPPER-CRUSTED TUNA WITH GINGER-WASABI DIPPING SAUCE)



Guam

Provided by Steven Raichlen

Yield Serves 4

Number Of Ingredients 16

For the Dipping Sauce
1 tablespoon wasabi powder, or 1 tablespoon wasabi paste
1 piece (2 inches) fresh ginger, peeled (for 1 tablespoon grated)
1 lemon
3/4 cup soy sauce
1 scallion, both white and green parts, trimmed and sliced crosswise paper-thin
1 hot chile, thinly sliced crosswise (see Note)
For the Tuna
4 tuna steaks (each about 1 1/2 inches thick and 6 to 8 ounces)
6 to 8 tablespoons cracked black peppercorns
2 tablespoons Old Bay seasoning
Coarse salt (kosher or sea)
1/2 cup extra-virgin olive oil
Lemon or lime wedges, for serving
Advance Preparation
None; the beauty of this dish is its spontaneity. However, the dipping sauce can be prepared 1 hour ahead.

Steps:

  • 1. Prepare the dipping sauce: If you are using powdered wasabi, place it in a mixing bowl and add 1 tablespoon of warm water. Stir to form a paste and let stand for about 5 minutes. If you are using wasabi paste, place it in a mixing bowl. Grate the ginger on a fine grater into the bowl; you should have about 1 tablespoon. Cut the lemon in half and cut a thin slice off one half. Cut the slice in quarters, remove any seeds, and set the lemon quarters aside for garnishing the sauce. Squeeze the juice from the remaining lemon into the bowl, squeezing it through your fingers to catch any seeds. Add the soy sauce, scallion, and chile and stir to mix well. Divide the sauce among 4 small bowls. Float a quarter lemon slice in each bowl. The dipping sauce can be prepared up to 1 hour ahead.
  • 2. Prepare the tuna: Place the tuna steaks on a large plate and thickly crust them with cracked peppercorns, pressing the pepper onto the fish on both sides and the edges. Generously season the tuna with Old Bay seasoning and salt. Place the olive oil in a shallow bowl.
  • 3. Set up the grill for direct grilling and preheat it to high.
  • 4. When ready to cook, brush and oil the grill grate. Dip each piece of tuna in the olive oil on both sides, then arrange it on the hot grate. The dripping oil may and should cause flare-ups-it's supposed to. The flames will help sear the crust. Grill the tuna until it is dark and crusty on the outside but still very rare inside, 2 to 3 minutes per side, turning with tongs. When done the tuna should feel quite soft when poked.
  • 5. Transfer the grilled tuna steaks to a cutting board and cut them into 1/4-inch slices. Cut down through the steaks, holding the blade perpendicular to the cutting board. Each slice will have a dark crusty exterior and a blood-rare center. Fan out the slices on a platter or plates. Garnish the tuna with lemon or lime wedges and serve the bowls of dipping sauce alongside.

HERB CRUSTED SEARED TUNA WITH WASABI MAYONNAISE, GINGER CONFIT ON ENDIVE



HERB CRUSTED SEARED TUNA WITH WASABI MAYONNAISE, GINGER CONFIT ON ENDIVE image

Provided by Food Network

Categories     main-dish

Time 27m

Yield 30 pieces

Number Of Ingredients 12

2 pounds thickly sliced sashimi-grade tuna
2 tablespoons olive oil
2 teaspoons fresh thyme, chopped
4 tablespoons cracked pink and green peppercorns
Salt and pepper
4 ounces mayonnaise
1 to 2 tablespoons wasabi powder
1 medium piece fresh peeled ginger
1/2 cup sugar
1/2 cup water
1/2 lemon, juiced
3 to 4 Belgian endives

Steps:

  • Have tuna sliced as thick as possible cutting against the grain into 1 1/2-inch rectangular pieces. Rub the fish with olive oil and roll in thyme, peppercorns, salt, and pepper. On a very hot grill sear the fish on each side for 30 seconds to 1 minute depending upon the desired doneness. Set aside and slice into 1-inch thick pieces.
  • For wasabi mayonnaise, start with 1 tablespoon of wasabi powder mixed with mayonnaise and add more, if desired, to taste.
  • Slice ginger into very thin sticks about 1-inch long. Place ginger, sugar, water and lemon juice into heavy saucepan and reduce to thick syrup. Be careful not to boil past medium ball state.
  • On individual washed white endive leaves place fish. Garnish with wasabi mayonnaise that has been put in a squeeze bottle and finish with a few pieces of ginger confit.

PEPPER CRUSTED TUNA STEAK



Pepper Crusted Tuna Steak image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 teaspoon basil, chopped
4 teaspoons thyme, chopped
4 tablespoons cracked black pepper
21 ounces Ahi tuna steak, cut into 7-ounce portions
3 ounces olive oil
4 baby bok choy, cut into quarters
2 teaspoons wasabi paste
2 cups fish stock
4 ounces soy sauce

Steps:

  • Mix the basil, thyme and the black pepper together. Season the tuna with the mixture. In a hot saute pan, add the olive oil and sear the tuna until cooked rare or to desired temperature. Remove the tuna. Then add the bok choy with the wasabi, fish stock and the soy sauce to the hot saute. Reduce the stock by a quarter. Remove from heat and ladle the soy wasabi broth into the bowls and place the cooked tuna on the top of top of the bok choy.

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