This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Asian Grilled Tuna With Wasabi Aioli
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- #86077
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
1 comment
ingredients
Wasabi Aioli
1/2 cup mayonnaise or salad dressing
1 teaspoon wasabi powder or prepared horseradish
Tuna
2 pounds tuna steaks, 3/4 to 1 inch thick
1/2 cup vegetable oil
1/3 cup soy sauce
2 tablespoons packed brown sugar
2 teaspoons sesame oil
2 teaspoons grated ginger root
2 cloves garlic, finely chopped
2 teaspoons sesame seed, toasted if desired
directions
In small bowl, mix all Wasabi Aioli ingredients. Cover and refrigerate until serving.
If tuna steaks are large, cut into serving pieces. In shallow glass or plastic dish or resealable food-storage plastic bag, mix vegetable oil, soy sauce, brown sugar, sesame oil, ginger root and garlic. Add tuna; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning once, at least 2 hours but no longer than 4 hours.
Heat coals or gas grill for direct heat. Remove tuna from marinade; reserve marinade. Cover and grill tuna about 4 inches from medium heat 10 to 15 minutes, brushing 2 to 3 times with marinade and turning once, until tuna flakes easily with fork. Discard any remaining marinade. Sprinkle tuna with sesame seed. Serve with Wasabi Aioli.
added by
pigger
nutrition data
418 calories, 32 grams fat, 5 grams carbohydrates, 27 grams protein per serving. This recipe is low in carbs.
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reviews & comments
October 7, 2013
I agree that the cooking time is wrong. I cooked it as I usually do (by feel mostly - depends on heat of the grill and coldness and thickness of the fish) and it turned out good. The aioli is killer and the marinade adds a ton of flavor to the fish.
Cooking time was way too long. The tuna was competely dried out. The marinade and the wasabi mayo was very good but the cooking time should be reduce to 3 minutes on each side.