| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Japanese | Fish, Grill | 4 | Servings |
INGREDIENTS
| 1 | lb | Tuna steaks |
| 2 | T | Wasabi powder |
| 2 | T | Fresh lemon juice |
INSTRUCTIONS
Have fish seller cut tuna steaks in 3/4" thickness. If desired, swordfish or shark may be substituted for tuna. Mix wasabi powder and lemon juice together to a thin paste consistency, adding more or less of each ingredient until desired thickness is reached. Let stand ten minutes for flavors to develop. Marinate tuna briefly in wasabi mix, 10 to 15 minutes, turning to coat. Wasabi should remain on steaks. Grill steaks 3 to 4 minutes per side, allowing the grill-grate to sear each side. Tuna is done when it barely loses its translucency in the center. Serve immediately, with a seasoned rice pilaf and a tossed salad. Wasabi powder is found in small cans in most Oriental grocery markets, although it can now be found in many of the larger supermarkets with a gourmet foods section. Wasabi is referred to as "Japanese horseradish", although this is something of a misnomer since strictly speaking the root from which the powder is ground is not a horseradish. The powder is spicy hot, but not a long-burning heat. Most of the heat will be lost in the marinating/grilling process, leaving a wonderful crusted essence to flavor the tuna. From: Richard Douville Date: 06-08 Cooking Posted to MM-Recipes Digest V4 #8 by "Rfm" <[email protected]> on Feb 16, 99
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