Grilled Tuna with Soy-Wasabi Glaze

Super fresh, just-caught yellowfin/ahi tuna. It does get better than that, but it may not be legal in your state. When it is good and fresh, I rarely cook it at all. If you do cook it thoroughly, it will taste like the stuff in the can.

Grilled Tuna with Soy-Wasabi Glaze
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5 from 1 vote

Grilled Tuna with Soy-Wasabi Glaze

Ingredients

  • 4 pieces tuna loin cut into pieces – two inches in diameter by 5 inches long
  • 3 tablespoons Dijon mustard
  • 1 tablespoon sesame oil
  • 2 tablespoons low-salt soy sauce
  • 1/2 cup sesame seeds buy in the Asian or Hispanic part of your market – much cheaper!
  • 2 tablespoons vegetable or olive oil
  • Sauce
  • 1/4 cup low-salt soy sauce
  • 1 tablespoon pickled ginger minced (or substitute 1 teaspoon minced fresh ginger)
  • 3 tablespoons seasoned rice vinegar
  • 2 garlic cloves minced
  • 1 tablespoon or more prepared wasabi paste
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon brown sugar
  • 2 green onions chopped
  • 1 teaspoon cornstarch mixed with equal part cold water

Instructions

  • To prepare sauce, combine all ingredients in a sauce pan and bring to a boil over medium heat. Simmer for 4 to 5 minutes to thicken.
  • To prepare fish, combine Dijon mustard with next two ingredients. Coat fish with mixture. Spread sesame seeds on a plate and roll coated fish in seeds. Heat oil in a large skillet over medium-high heat. Add fish and lightly brown each side. Do not cook fish more than a few minutes. When properly cooked, only the outside 1/8 inch is cooked. Most of the center is still raw (call it “rare” if it makes you feel better).
  • To serve, spoon sauce onto plates. Carefully slice tuna into medallions and arrange over sauce.

2 Comments

  1. Kathie K on March 28, 2020 at 2:27 pm

    5 stars
    So easy and so good! Become or go to for tuna.

    • Scott Leysath on March 29, 2020 at 11:31 am

      One of my favorites and one of my favorite food pics. Thanks!

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