This is wonderful tuna recipe it has so gone straight up there as one of my favourites. I loved the flavour that came through and the fact that it is healthy and a light meal that you can enjoy guilt free, apart from the added sugar. I used szechuan pepper instead just regular ground black pepper for that added kick. I served mine over mashed pumpkin done Japanese style, topped with sesame spinach, topped with the tuna and drizzled with the glaze. If you would like to read more reviews on this recipe or view more photos pleas click here.

Ingredients

1 Tablespoon sesame oil
1 Tablespoon vegetable oil
1 Tablespoon grated ginger root
1 Tablespoon cracked black pepper
4 (8 ounce) Tuna steaks, about 1-inch thick
kosher salt

Wasabi soy sauce Glaze

1/2 Cup granulated sugar
1/2 Cup water
1/2 Cup rice vinegar
1/4 Cup light soy sauce
4 Slices ginger, smashed
2 Teaspoons wasabi powder
1 Tablespoon water

Method

1. Combine oils, ginger and pepper. Brush on steaks.

2. Sprinkle with kosher salt.

3. Marinate for 30 minutes.

4. Combine sugar, water, rice vinegar, soy sauce and ginger.

5. Stir to dissolve.

6. Bring to boil on high heat and reduce until syrupy, about 15 minutes.

7. Make a paste of the wasabi powder and the water.

8. Whisk in wasabi paste.

9. The glaze should be used at room temperature.

10. Grill tuna 2 minutes per side with lid closed for very rare – 3 to 4 minutes per side for medium-rare.

11. Use either a squeeze bottle or a fork to streak glaze over fish. I just spooned over and around dish.

All photos taken by me unless otherwise stated.