Japanese Grilled Tuna
In 2017 we took a trip to Japan. Elizabeth had a hard time with the different food, but l really en-joyed the culinary experience! The food was so well presented and there were so many varieties of fish dishes-cooked or not. Then we went to Cabo San Lucas where I took the opportunity to catch some tuna. First we had to have sashimi; then we did a Japanese grilled tuna.This Japanese-inspired tuna should be grilled very rare for the best flavor. The glaze keeps for two weeks refrigerated, but if it becomes too thick, it can be thinned down with a little water before using. Serve with rice and a cucumber salad.
Ingredients:
•1 tablespoon Sesame oil
•1 tablespoon vegetable oil
•1 tablespoon grated ginger root
•1 tablespoon cracked black peppercorns
•4 (8 ounce) tuna steaks, about 1 inch thick
Ingredients for Wasabi Soy:
Sauce Glaze:
•1/2 cup granulated sugar
•1/2 cup water
•1/2 cup rice vinegar
•1/4 cup soy sauce
•4 slices fresh ginger, smashed
Ingredients for Wasabi paste:
•2 teaspoons Wasabi powder
•1 tablespoon water
Preparation:
Crack black peppercorns, by placing them in a plastic bag and bash with rolling pin or back of a pot or pan. Combine oils, ginger, and pepper, brush on the steaks. Sprinkle with a kosher salt. Marinate for 30 minutes. Put the cooked salmon on a bed of sliced,
sauted fennel and add the sliced cucumber then the sauce on top.
Wasabi glaze:
Combine sugar, 1/2 cup water, rice vinegar, soy sauce, and ginger. Stir to dissolve. Bring to a boil on high heat and reduce until syrupy, about 15 minutes.
Wasabi paste:
Make a paste of the wasabi powder and the water. Whisk in wasabi paste. The glaze should be used at room temperature.
Grill the tuna 2 minutes per side with the lid closed for rare, 3-4 minutes for medium rare. Use a brush or a fork to streak the
glaze over the fish.
Itadakimasu (Bon Appetit)
-Alain Guichard