& Wasabi Cream
Yield: 4 servings
Prep Time: 45 minutes
Cook Time: 10 minutes
Wine Suggestion: Eroica Riesling, Cold Creek Vineyard Riesling
4 4-oz portions ahi tuna
¼ cup togarashi or Japanese spice mix
vegetable oil
Wasabi cream, recipe follows
Avocado-cucumber salsa, recipe follows
Coat both sides of tuna steaks with togarashi. Heat saute pan over medium-high heat and drizzle in oil. Sear tuna rare to medium-rare.
To serve: place a small amount of wasabi cream on four individual plates, set ahi on top, and garnish each with avocado-cucumber salsa.
1 cucumber, peeled, seeded, finely diced
1-2 avocados, finely diced
1 red bell pepper, finely diced
¼ cup thin sliced scallions
3 Tbsp minced pickled ginger
Kosher salt, to taste
2 Tbsp Wasabi Aioli, or more to taste, recipe follows
In small bowl, gently combine ingredients.
2 Tbsp wasabi powder
2 Tbsp hot water
1 cup sour cream
½ cup mayonnaise
3 Tbsp soy sauce
¼ cup pickled ginger juice
¼ tsp sesame oil, dark
2 Tbsp minced pickled ginger
2 Tbsp minced green onions
salt to taste
In small bowl combine wasabi and hot water to make a smooth paste; let rest for 15 minutes. Whisk in remaining ingredients.
