Ginger Marinated Tuna Steak With Wasabi Butter

Best tuna steak you’ll ever taste. Don’t feed it to your cat or I will find you and things could get ugly.

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  • The Fish!
  • 4 tuna steaks (6−8 oz. each)
  • The Mari­nade!
  • 13 cup rice wine vine­gar
  • 3 tbsp. sug­ar
  • 3 tbsp. sher­ry
  • 2 tbsp. soy sauce
  • 1 tbsp. chili gar­lic sauce
  • 1 tbsp. toast­ed sesame seed oil
  • 14 cup scal­lions, chopped
  • 4 cloves gar­lic, smashed
  • 4 thin slices of fresh gin­ger, crushed
  • The Wasabi But­ter!
  • 2 tbsp. wasabi pow­der
  • 1 tbsp. orange juice
  • 12 cup unsalt­ed but­ter, soft­ened
  • 1 tbsp. minced fresh cilantro
  • 1 tsp. kosher salt

Wasabi Butter:

Stir togeth­er wasabi pow­der and orange juice.

Blend in but­ter, cilantro and salt.

Refrig­er­ate until need­ed.

Marinade:

Whisk togeth­er vine­gar, sug­ar, sher­ry, soy sauce, chili gar­lic sauce and sesame seed oil until well-blend­ed.

Add scal­lions, gar­lic and gin­ger; stir.

Tuna Steaks, Assemble!

Mar­i­nate tuna steaks for 20 min­utes.

Grill over medi­um heat until desired done­ness:

  • Rare: 2 min­utes on each side
  • Medi­um rare: 3 min­utes on each side
  • Medi­um well: 4 min­utes on each side

Top each steak with a slice of wasabi but­ter.

Serve with orange cucum­ber sal­ad and rice cakes.