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Fresh tuna with wasabi and ginger butter

Recipe from: 6/22/2001 12:00:00 AM

Ingredients 9
Servings 2


  • 2
    fresh tuna steaks
  • 1
    lemon, juice
  • 15
    olive oil
  • milled pepper
  • Wasabi-ginger sauce
  • 45
  • 5
    wasabi powder - or more to taste
  • 3
    minced ginger
  • 15
    finely chopped coriander


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.

Read more on: fish/seafood  |  grill

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