Wasabi Tuna Recipe
Tuna comes in several varieties. Bluefin is the Cadillac of tuna, being the largest and tastiest. Unfortunately, most is sold to Japan at high prices. Bluefin has dark red fresh. Yellowfin, also called Ahi, is the most commonly available tuna in the U.S., and while not as tasty as Bluefin, is still extremely well flavored, with light pink flesh. Skipjack is also known as bonito and aku, and is usually canned. Albacore is also usually canned, and has the lightest colored flesh of the tunas.
Ingredients:
2 1-inch thick tuna steaks
1/3 cup soy sauce
2 teaspoons wasabi paste
1 teaspoon coarse ground black pepper
Directions:
Mix the soy sauce, wasabi paste and cracked black pepper in a 13 x 9 baking dish. Place tuna in dish, coating both sides, then cover and refridgerate for 1 hour. Grill the tuna for 1 to 2 minutes per side in a non-stick dish or pan, over high heat. Serves 2.