Recipe courtesy of Nadia G
30 min
10 min
4 Servings
30 min
10 min
4 Servings


Wasabi Smashed Potatoes
  • 4 russet potatoes, cubed
  • 1 tablespoon wasabi* (See Cook's Note)
  • 1/4 cup soy milk
  • Pinch sea salt and freshly ground black pepper
Teriyaki Sauce
  • 1/2 cup mirin wine
  • 4 tablespoons low-sodium tamari soy sauce
  • 2 tablespoons honey
  • 2 teaspoons toasted sesame oil
  • 4 cloves garlic, crushed
  • 4 knobs fresh ginger, peeled
Pepper-Crusted Tuna Steak
  • 4 yellowfin sushi-grade tuna steaks, cut 1-inch thick
  • 1/4 cup freshly ground black pepper
  • 4 tablespoons canola oil


Watch how to make this recipe.

To make the wasabi smashed potatoes:

Boil the potatoes in salt water until fork tender, about 10 to 15 minutes. Drain and place in a big bowl. Add the wasabi, soy milk, salt, and pepper and smash together. Don't over-mash.

To make the teriyaki sauce:

Heat a saucepan on medium, add the mirin, tamari, honey, sesame oil, garlic, and ginger, bring to a boil. Reduce the heat to low and simmer for 5 minutes. Strain the sauce to remove the garlic and ginger.

To make the pepper-crusted tuna steak:

Coat the tuna steaks evenly on all sides with freshly-ground black pepper. In a frying pan, heat the canola oil on high heat until smoking. Place the tuna steaks in the frying pan and baste with the teriyaki sauce. For medium-rare steak: cook for 1 minute, flip and cook for another minute.

Slice the tuna against the grain to sever the muscle, making tuna even more tender. Serve with a generous scoop of wasabi smashed potatoes. Drizzle the teriyaki sauce over both.

Cook's Note

*Use less if sensitive or prefer less heat


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