Seared tuna steaks can get boring—this recipe features a spicy mayo with kicky wasabi to keep things interesting.
Recipe information
Yield
4 Servings
Ingredients
1
/2 cup mayonnaise
2
tablespoons minced green onions (white and green parts)
1
teaspoon (or more) wasabi paste
2
tablespoons teriyaki sauce
1
tablespoon soy sauce
1
tablespoon unseasoned rice vinegar
4
8-ounce tuna steaks (preferably ahi; each about 1 inch thick)
Vegetable oil
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Preparation
Step 1
Whisk first 3 ingredients in small bowl to blend, adding more wasabi paste if desired. Cover and refrigerate.
Step 2
Whisk teriyaki sauce, soy sauce, and rice vinegar in small bowl to blend. Place tuna steaks in resealable plastic bag. Add teriyaki mixture; seal bag. Turn bag to coat. Let stand at room temperature 30 minutes, turning bag occasionally.
Step 3
Brush grill with vegetable oil. Prepare barbecue (medium-high heat). Drain tuna steaks. Grill tuna to desired doneness, about 4 minutes per side for medium. Top each tuna steak with about 2 tablespoons wasabi mayonnaise and serve.