seared tuna with wasabi glaze & a new take on garlic bread

This meal is one of Tom’s specialties. He learned it from his mommy. She is an excellent cook.

TUNA:
2 4-6oz. tuna steaks (medallions work too)
EVOO
salt & pepper
4 tbsp. butter
2 tbsp. wasabi paste or sauce
1 tbsp. soy sauce
1/2 cup green onions, chopped

1. Drizzle tuna with EVOO. Season both sides with salt and pepper.

2. For traditional seared (raw) tuna steaks, its best to start with the tuna steaks near room temperature. Grill over high heat 1-1.5 minutes per side with cover closed, until well seared and sides just start to turn gray. (If you’re like Kathleen and you don’t like raw tuna, sear over high heat for 1 minute, then move to indirect heat for 5-6 minutes, then flip and repeat, which will yield a cooked through steak that is still tasty though a bit drier)

3. Meanwhile prepare the wasabi glaze by melting the butter in a small saucepan over medium-low heat.

4. Once the butter is melted, stir in the wasabi paste and soy sauce until well mixed.

5. Add the green onions and stir until just wilted. Reduce heat to low and simmer for a few minutes to reduce.

6. Let tuna steaks rest for a minute or two and then drizzle the glaze on top and serve immediately.

Tom’s Adult Beverage of Choice: Since the wasabi glaze is quite spicy, its nice to have a white wine with just a touch of sweetness. An Alsatian Gewurztraminer is ideal, though a dry riesling, viognier, or Soave work nicely as well.

This bread is a variation of something I saw on Guy’s Big Bite. I was a little leery of the mayo, but Guy seems to know his stuff with food, so we went with it. Glad we did.

BREAD:

1 loaf Italian bread
4 cloves garlic, run through garlic press, or finely minced
3/4 stick butter, at room temp.
1/4 cup mayo ( used light. It made me feel better about the butter.)
1 tsp. paprika
1 tbsp. Italian seasoning
1 tbsp. dried chopped parsley
1 tsp. crushed red pepper flakes
1/4 cup grated Parmesan

1. Preheat oven to 350. Slice bread in half lengthwise.

2. Mix all ingredients, except Parmesan, together in a bowl. Liberally spread all over the bread.

3. Top with Parmesan and bake until golden brown.

We’ve made it a couple of times since, and you can really play with the amounts of butter/mayo, depending on how much you want to indulge, but believe us…it’s good stuff.

(also on the plate, Tom’s Tasty Asparagus)

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