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

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 Servings
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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


  1. To make the wasabi smashed potatoes:
  2. 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.
  3. To make the teriyaki sauce:
  4. 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.
  5. To make the pepper-crusted tuna steak:
  6. 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.
  7. 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