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Pepper-Crusted Tuna Steak with Teriyaki Sauce and Wasabi Smashed Potatoes
Recipe courtesy Nadia G
- Total Time:
- 30 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 20 min
- Level:
- Easy
- Yield:
- 4 Servings
Ingredients
- WASABI SMASHED POTATOES:
- 4 russet potatoes, cubed
- 1 tablespoon wasabi*
- 1/4 cup soy milk
- 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
- 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
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.