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grilled sliced tuna steak with wasabi mashed potatoes and greens on a dark dinner plate on a concrete background

Grilled Ahi Tuna

wasabi mashed potatoes, teriyaki broccolini

STARS

Marinate a thick ahi tuna steak in tamari (gluten-free soy sauce) and then quickly grill it. Serve with whipped wasabi mashed potatoes, teriyaki-glazed broccolini, and a mustard-miso vinaigrette.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  1 hour and 30 minutes
Active Time:  40 minutes
Ingredients

Wasabi Mashed Potatoes

  • 2 tablespoons wasabi powder
  • 1 tablespoon rice vinegar
  • 3 tablespoons water
  • ½ pound red bliss potatoes, roughly chopped
  • ½ pound Yukon Gold potatoes, roughly chopped
  • 2 tablespoons unsalted butter, diced into small pieces
  • ½ cup whole milk
  • ½ cup buttermilk 
  • Salt and pepper to taste

Teriyaki Sauce

  • ½ cup soy sauce
  • 2 tablespoons sugar
  • 4 scallions, minced
  • 1 garlic clove, minced
  • 2 tablespoons sake
  • ¼ cup dried shiitake mushrooms
  • 1 tablespoon minced ginger
  • 1 tablespoon cornstarch

Broccolini

  • 1 pound broccolini, trimmed
  • 2 tablespoons yellow miso paste
  • 1 tablespoon Dijon mustard
  • 1 lemon, juiced
  • 1 tablespoon soy sauce
  • 2 tablespoons water
  • ½ cup olive oil

Tamari Marinated Tuna

  • ½ cup chopped cilantro
  • 1 garlic clove
  • 2 tablespoons tamari
  • 1 lemon, juiced
  • 1 teaspoon sesame oil
  • 1 teaspoon brown sugar
  • 1 tablespoon minced ginger
  • 1 teaspoon sambal oelek
  • ½ cup canola oil
  • 4 5-ounce ahi tuna steaks
Directions
1
Combine the wasabi powder, rice vinegar and water in a small bowl. Let rest for 1 hour. 
2
In a large stockpot, place the potatoes and a generous pinch of salt. Cover with cold water and bring to a simmer. Cook at a simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. Add the butter, milk, buttermilk, salt and pepper. Mash until smooth. Fold in the wasabi paste. 
3
In a medium saucepan, heat the soy sauce, ½ cup water, sugar, scallions, garlic, sake, dried shiitakes, and ginger. When the mixture reaches a boil, use a strainer to remove the vegetables. Simmer for 20 minutes. In a small bowl, combine the cornstarch with 1 tablespoon water to form a paste. Whisk into the teriyaki sauce until thickened. Remove from the heat.
4
Meanwhile, bring a large pot of salted water to a boil for the broccolini. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the broccolini for 2-4 minutes, until bright green and crisp-tender, then immediately transfer to the ice bath to stop the cooking process. Remove from the ice bath after 1-2 minutes. 
5
Place the miso, mustard, lemon juice, soy sauce, and water into a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season with salt and pepper. Toss the broccoli with the miso vinaigrette.
6
For the tuna, combine the cilantro, garlic, soy sauce, lemon juice, sesame oil, brown sugar, ginger and sambal in a blender. Purée until smooth, adding water if necessary. With the motor running, drizzle in the oil until emulsified. Season with salt and pepper. Coat the tuna with the tamari vinaigrette.
7
Heat a grill or large skillet to high heat and sear each side of the tuna for 1-2 minutes, until browned. Slice on the diagonal. 
8
To serve, divide the mashed potatoes, salmon steaks and miso broccolini between plates. Top with teriyaki sauce.

Grilled Ahi Tuna

wasabi mashed potatoes, teriyaki broccolini

STARS

Marinate a thick ahi tuna steak in tamari (gluten-free soy sauce) and then quickly grill it. Serve with whipped wasabi mashed potatoes, teriyaki-glazed broccolini, and a mustard-miso vinaigrette.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  1 hour and 30 minutes
Active Time:  40 minutes
Servings:  4

Ingredients

Wasabi Mashed Potatoes

  • 2 tablespoons wasabi powder
  • 1 tablespoon rice vinegar
  • 3 tablespoons water
  • ½ pound red bliss potatoes, roughly chopped
  • ½ pound Yukon Gold potatoes, roughly chopped
  • 2 tablespoons unsalted butter, diced into small pieces
  • ½ cup whole milk
  • ½ cup buttermilk 
  • Salt and pepper to taste

Teriyaki Sauce

  • ½ cup soy sauce
  • 2 tablespoons sugar
  • 4 scallions, minced
  • 1 garlic clove, minced
  • 2 tablespoons sake
  • ¼ cup dried shiitake mushrooms
  • 1 tablespoon minced ginger
  • 1 tablespoon cornstarch

Broccolini

  • 1 pound broccolini, trimmed
  • 2 tablespoons yellow miso paste
  • 1 tablespoon Dijon mustard
  • 1 lemon, juiced
  • 1 tablespoon soy sauce
  • 2 tablespoons water
  • ½ cup olive oil

Tamari Marinated Tuna

  • ½ cup chopped cilantro
  • 1 garlic clove
  • 2 tablespoons tamari
  • 1 lemon, juiced
  • 1 teaspoon sesame oil
  • 1 teaspoon brown sugar
  • 1 tablespoon minced ginger
  • 1 teaspoon sambal oelek
  • ½ cup canola oil
  • 4 5-ounce ahi tuna steaks

Directions

1
Combine the wasabi powder, rice vinegar and water in a small bowl. Let rest for 1 hour. 
2
In a large stockpot, place the potatoes and a generous pinch of salt. Cover with cold water and bring to a simmer. Cook at a simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. Add the butter, milk, buttermilk, salt and pepper. Mash until smooth. Fold in the wasabi paste. 
3
In a medium saucepan, heat the soy sauce, ½ cup water, sugar, scallions, garlic, sake, dried shiitakes, and ginger. When the mixture reaches a boil, use a strainer to remove the vegetables. Simmer for 20 minutes. In a small bowl, combine the cornstarch with 1 tablespoon water to form a paste. Whisk into the teriyaki sauce until thickened. Remove from the heat.
4
Meanwhile, bring a large pot of salted water to a boil for the broccolini. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the broccolini for 2-4 minutes, until bright green and crisp-tender, then immediately transfer to the ice bath to stop the cooking process. Remove from the ice bath after 1-2 minutes. 
5
Place the miso, mustard, lemon juice, soy sauce, and water into a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season with salt and pepper. Toss the broccoli with the miso vinaigrette.
6
For the tuna, combine the cilantro, garlic, soy sauce, lemon juice, sesame oil, brown sugar, ginger and sambal in a blender. Purée until smooth, adding water if necessary. With the motor running, drizzle in the oil until emulsified. Season with salt and pepper. Coat the tuna with the tamari vinaigrette.
7
Heat a grill or large skillet to high heat and sear each side of the tuna for 1-2 minutes, until browned. Slice on the diagonal. 
8
To serve, divide the mashed potatoes, salmon steaks and miso broccolini between plates. Top with teriyaki sauce.