Pepper-Crusted Tuna Steak with Teriyaki Sauce and Wasabi Smashed Potatoes

Name: Pepper-Crusted Tuna Steak with Teriyaki Sauce and Wasabi Smashed Potatoes
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 Servings
Cuisine: asian
Ingredients: 4 russet potatoes, cubed; 1 tablespoon wasabi* (See Cook's Note); 1/4 cup soy milk; Pinch sea salt and freshly ground black pepper; 1/2 cup mirin wine; 4 tablespoons low-sodium tamari soy sauce; 2 tablespoons honey; 2 teaspoons toasted sesame oil; 4 cloves garlic, crushed; 4 knobs fresh ginger, peeled; 4 yellowfin sushi-grade tuna steaks, cut 1-inch thick; 1/4 cup freshly ground black pepper; 4 tablespoons canola oil

Recipe courtesy of Nadia G

Watch how to make this recipe.

Pepper-Crusted Tuna Steak with Teriyaki Sauce and Wasabi Smashed Potatoes

1 Review

Level: Easy
Yield: 4 Servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

632

Total Fat

18

Saturated Fat

2

Carbohydrates

64

Dietary Fiber

6

Sugar

12

Protein

50

Cholesterol

66

Sodium

1135

Total: 30 min
Prep: 10 min
Cook: 20 min

Level: Easy
Yield: 4 Servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

632

Total Fat

18

Saturated Fat

2

Carbohydrates

64

Dietary Fiber

6

Sugar

12

Protein

50

Cholesterol

66

Sodium

1135

Total: 30 min
Prep: 10 min
Cook: 20 min

Ingredients

Wasabi Smashed Potatoes

4 russet potatoes, cubed

1 tablespoon wasabi* (See Cook's Note)

1/4 cup soy milk

Pinch sea salt and freshly ground black pepper

Teriyaki Sauce

1/2 cup mirin wine

4 tablespoons low-sodium tamari soy sauce

2 tablespoons honey

2 teaspoons toasted sesame oil

4 cloves garlic, crushed

4 knobs fresh ginger, peeled

Pepper-Crusted Tuna Steak

4 yellowfin sushi-grade tuna steaks, cut 1-inch thick

1/4 cup freshly ground black pepper

4 tablespoons canola oil

Directions

Watch how to make this recipe.

To make the wasabi smashed potatoes:
Boil the potatoes in salt water until fork tender, about 10 to 15 minutes. Drain and place in a big bowl. Add the wasabi, soy milk, salt, and pepper and smash together. Don't over-mash.
To make the teriyaki sauce:
Heat a saucepan on medium, add the mirin, tamari, honey, sesame oil, garlic, and ginger, bring to a boil. Reduce the heat to low and simmer for 5 minutes. Strain the sauce to remove the garlic and ginger.
To make the pepper-crusted tuna steak:
Coat the tuna steaks evenly on all sides with freshly-ground black pepper. In a frying pan, heat the canola oil on high heat until smoking. Place the tuna steaks in the frying pan and baste with the teriyaki sauce. For medium-rare steak: cook for 1 minute, flip and cook for another minute.
Slice the tuna against the grain to sever the muscle, making tuna even more tender. Serve with a generous scoop of wasabi smashed potatoes. Drizzle the teriyaki sauce over both.