Grilled Teriyaki Tuna with a Wasabi Drizzle
This one is for you Jim! Thank you for pushing me to get the recipe online. Congrats on catching three white marlin yesterday!!
Yesterday was an epic day for Doug at work in the Abacos. The group that was fishing caught five white marlin, a mahi, and retrieved half of a 100 pound yellowfin tuna (the other half was lunch for a hungry shark). Doug was still able to get some quality meat from the tuna and we were rewarded with eleven perfect tuna steaks for dinner and each guest took home a bag of fish to cook tonight at home. For dinner last night, we used our Harbour Island Teriyaki Rub on the yellowfin and served it with a wasabi drizzle. As delectable as the grilled tuna always is, the wasabi drizzle is the perfect complement. The key to the drizzle is to make sure it is the consistency of a high quality maple syrup. You want to be able to drizzle it onto the fish but you do not want it to run off.
- Makes 4 servings
measurements are approximate because 1. each brand of mayonnaise has a different consistency and 2. all wasabi pastes have different levels of spice intensity and you never know until you taste it
- 1/2 cup mayonnaise
- 1/2 - 2 teaspoons rice vinegar
- 1/2 - 2 teaspoons soy sauce
- 1/2 - 2 teaspoons ponzu
- If you do not have ponzu, use lime juice and a dash more of the soy sauce
- 1/2 teaspoon - 1 tablespoon wasabi paste
- 4 tuna steaks
- Hook & Rub Harbour Island Teriyaki Rub
- Olive oil
- Place the mayonnaise into a small bowl. Add 1/2 teaspoon of rice vinegar, 1/2 teaspoon of soy sauce, and 1/2 teaspoon of ponzu. Stir until all the liquids are fully integrated into the mayonnaise. Stir in 1/2 teaspoon of the wasabi paste. You want the consistency of the drizzle to be like a high-quality maple syrup. If the drizzle is too thick, add 1/4 teaspoon each of the rice vinegar, soy sauce, and ponzu, and mix well. Repeat these steps until the sauce is the correct consistency. Taste the mixture. The desired result is for the drizzle to be tangy with the amount of heat you prefer from the wasabi. Add enough wasabi to get it to the spiciness you desire. Set the mixture aside, refrigerating if you are not going to eat it within thirty minutes. The drizzle can be made a day ahead and stays well in the fridge for up to a week.
- Rinse the tuna with cold water and immediately pat dry with paper towels. Cut out any remaining bloodlines (dark red meat).
- Place the tuna on a platter in one layer. Sprinkle the Harbour Island Teriyaki Rub over the top of the fish. Flip the fish over and sprinkle the other side. Let the fish sit for approximately 10 minutes (this gives the spice some time to really adhere to the fish).
- Heat the grill to 350 degrees. While the grill is heating, prepare a dinner plate with 1/8" of olive oil on the side of the grill. Once the grill is at temperature, pick up a piece of tuna, place both sides quickly in the olive oil, and place on the grill. Careful, the olive oil will cause the flames to flare up! This is good because the oil has not had a chance to be absorbed into the fish. The flame-up will seal in the juiciness of the fish and create a crust on the tuna steaks to keep them from sticking to the grill. Continue with the other pieces. Space the steaks out so there is at least an inch separating the pieces from each other.
- SEARED TUNA (raw in the middle): Close the lid and cook for 1 - 2 minutes per inch of thickness of the tuna steak. Flip the tuna steaks, close the lid and cook for half the amount of time you did for the first side. It's important to remember that tuna will continue cooking after it has been removed from the grill. Place on a platter and cover loosely with aluminum foil.
- COOKED TUNA: Close the lid of the grill and cook for 2 minutes per inch of thickness of the tuna steak. Lift the lid to check on how quickly the fish is cooking. If your grill has hot spots, rearrange the fish to ensure even cooking. Once the fish is opaque a little more than halfway up the side of the fish, flip the fish over. Flip the tuna steaks, close the lid and cook for half the amount of time you did for the first side. Lift the lid and check a piece of fish. It should be just opaque through the entire tuna steak. Remove the fish to a platter and cover loosely with aluminum foil.
- Place a tuna steak on the plate. Drizzle the wasabi drizzle on top of the tuna steak. Serve with either rice and an asian slaw or savory mashed yams and sweet potatoes.