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SEARED TUNA WITH WASABI SAUCE

Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser

The Wasabi Sauce pungently flavors this versatile dish with a rich medley of Asian spices. Cut tuna into thin slices and serve with sauce over a bed of julienned cucumbers and radishes. Use for a main course or as an appetizer.
Pareve
Yield: 4 Servings


WASABI SAUCE
• 1/2 cup water
• 3½ tablespoons wasabi powder or to taste
• 1/3 cup soy sauce
• 2 tablespoons vegetable oil
• 1½ teaspoons sesame oil
• 1 tablespoon Sherry wine
• 1½ teaspoons minced fresh gingerroot
• 4 green onions, thinly sliced

Directions
1.
Whisk together water and wasabi powder to form smooth paste.

2. Mix in soy sauce, oils, sherry and ginger. Stir in onions.
 

MARINADE
• 3 garlic cloves, minced
• 3 tablespoons sesame oil
• 2 tablespoons vegetable oil
• 2 fresh limes, juiced

Directions
1.
Combine all ingredients.
 

TUNA
• 1½ pounds Ahi tuna steaks, 1-inch thick
• 1 tablespoon vegetable oil
• 2 cucumbers, peeled, seeded and julienned
• 1/2 cup julienned daikon radish

Directions
1.
Marinate tuna for 20 minutes.

2. Discard marinade and sear tuna in hot oil in large skillet, 3 minutes per side. Cut into 1/4-inch slices.

3. Place cucumber on serving plate, top with tuna slices, drizzle with Wasabi Sauce and top with radish.

Tuna should be served rare and may be grilled.

    Suggested Wine: Gewurztraminer
     

 

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