Name: Fresh tuna with wasabi and ginger butter
Yield: 2 servings
Cuisine: Asian
Ingredients: 2.00 tuna steaks, fresh; 1.00 lemon juice; 15.00 ml fresh chillies 573; 0.00 freshly ground black pepper; 45.00 ml butter; 5.00 ml wasabi powder; 3.00 ml fresh ginger minced; 15.00 ml fresh coriander finely chopped

Recipe Disclaimer

Tap for method

Ingredients (8)

2.00	tuna — steaks, fresh
1.00	lemon juice
15.00 ml	fresh chillies — 573
0.00	freshly ground black pepper

Wasabi-ginger sauce

45.00 ml	butter
5.00 ml	wasabi — powder
3.00 ml	fresh ginger — minced
15.00 ml	fresh coriander — finely chopped

Tap for ingredients

Method:

Wipe tuna with a damp cloth and set aside. Mix lemon juice, olive oil and pepper together and pour over tuna. Set aside.
Prepare the butter by mixing all the ingredients together well. If you’re into fiery food, add more wasabi powder to taste. Refrigerate butter until needed.
Pre-heat a pan and brush with a little olive oil.
When searlingly hot (actually smoking) add tuna and cook on both sides for about 5 minutes.

Overcooked tuna is an absolute no-no. For maximum flavour it should remain raw in the centre.
Place tuna on a heated plate and top with a dollop of butter.
Serve with wilted spinach or tatsoi leaves and boiled new potatoes.