Asian GRILLED TUNA

Patricia Ferguson

GRILLED TUNA WITH PONZU SAUCE AND WASABI CREAM

SERVED WITH SESAME VEGETABLES A JASMINE RICE


SESAME VEGETABLES
Ingredients:
Zuchini, Sliced on the diagonal
Red Bell Pepper, cored and seeded and cut into strips
Yellow Squash, Sliced on the diagonal
Broccoli Florets with 1 inch of stalk remaining
Carrot, Thinly sliced
Method of Preparation:
In a large metal bowl lightly toss prepared vegetables with salt, freshly cracked black pepper and Dark Sesame oil (found in most grocery stores or specialty Asian Markets)
Cook on preheated grill until just soft. Vegetables shoul have some nice golden brown grill marks on the them.
GRILLED TUNA STEAKS
Ingredients:
Fresh Sushi Grade Tuna Steaks (Bluefin or Yellowfin)
Always ask the seafood specialist at your local market if the tuna is fresh. It is best purchased fresh (not frozen) the day that the it arrives at the market!
Kosher salt and freshly cracked black pepper
Method of Preparation:
Gently coat tuna with olive oil, salt and pepper
When the veggies are minutes from being done place tuna steaks on the grill.
The trick here is to not overcook the tuna. The tuna is best when cooked rare to Medium rare, approxiamately 1-3 minutes eacjh side.
The fish should be pink in the middle, but warm all the way through.
PONZU SAUCE: Asian citrus sauce
Ingredients:
1/4 cup soy sauce
1/4 cup orange juice
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed lemon juice
1 tablespoon grated fresh ginger
2 large cloves minced garlic
Method of Preparation:
Combine ingredients in bowl and mix well.
WASABI CREAM:
Ingredients:
1 small container of Sour Cream
Wasabi Powder to taste (found in most grocery stores or specialty Asian Markets)
Method of Preparation:
Combine ingredients in bowl and mix well with whisk until all wasabi powder is incorporated and the cream is smooth.
Add a little water if needed for desired consistency.
JASMINE RICE:
Prepare according to package instructions.
Plating instructions:
Place tuna on bed of Jasmine rice and grilled sesame vegetables.
Ladel on Ponzu Sauce and serve with a side of wasabi cream.
Garnish plate with black sesame seeds and sushi ginger (optional)
BBQ Bob met Patricia while visiting Youngstown, OH recently.  They were working out watching a food show and the recipe talk ensued.

 

Comments (2)

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  1. Purvis says:

    looks delicious! i can’t wait to come home if only to cook again. my cloesst friends will confirm that seared tuna is my raison d’etre.try a similar, but oh so different, sauce as a dip or drizzle using smashed raspberries, red wine (syrah or a sweeter cab goes well), minced scotch bonnet balanced with brown sugar, and a dash of worchestershire reduced over flame. strain the sauce and let it cool to room temp.keep amusing our collective bouches with your culinary exploits!mjs

    • BBQ Bob says:

      That sounds delicious. Send a picture on FB next time you do it.

      Thanks for listening. It’s why we do this.