Pepper-Crusted Tuna Steak with Teriyaki Sauce and Wasabi Smashed Potatoes

Photo: Pepper-Crusted Tuna Steak with Teriyaki Sauce and Wasabi Smashed Potatoes

TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 Servings
LEVEL: Easy

ingredients

WASABI SMASHED POTATOES:
  • Pinch sea salt and freshly ground black pepper
  • *Cook's Note: Use less if sensitive or prefer less heat
TERIYAKI SAUCE:
  • 1/2 cup mirin wine
  • 4 tablespoons low-sodium tamari soy sauce
  • 2 tablespoons honey
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
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Directions

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.

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Newest Ratings and Reviews

Read all 10 reviews

  • on May 07, 2013

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    Love this teriyaki sauce! Yum! I want to find more things to put it on. I don't think you need sushi-grade tuna steaks. I used Albacore tuna steaks and it was delicious.

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  • on October 23, 2012

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    Nadia comes through again! This teriyaki sauce is awesome, and a perfect compliment to the fish and the delicious wasabi potatoes. I had thicker steaks, so I cooked them for 2 minutes on each side, then put them on a plate and covered with plastic wrap for 5 minutes. I got a perfect sear, with a wonderful red, soft center. I will definitely add this to my rotation of healthy meals.

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  • on May 17, 2012

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    The first time my tuna turned properly rare on the inside. Love Nadia G. She is not only very entertaining but her recipes turn out really well. Big fan of the spice agent. And the other guys too.

    people found this review Helpful.
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