Seared tuna steak with homemade teriyaki sauce and a delicious side of wasabi mashed potatoes- a decadent dinner is rarely so easy to make! This recipe should only take about 30 minutes to finish, and will serve the whole family- or a couple of big appetites. Be sure to get your tuna fresh and not frozen, however, as you’ll be able to tell the difference. Freezing tuna has a detectable adverse effect on the tenderness and flavor of the meat, and the differences only get more obvious the longer it’s frozen. So, go wild for your fish, and go wild with this amazing recipe!
Ingredients for Pepper-crusted Tuna Steak:
4 yellowfin sushi-grade wild tuna steaks, cut 1-inch thick
1/4 cup freshly ground black pepper
4 tablespoons canola oil
Ingredients for wasabi mashed potatoes:
4 russet potatoes, cubed
1 tablespoon wasabi*
1/4 cup soy milk
Pinch sea salt and freshly ground black pepper
*Adjust to taste and desired heat
Ingredients for 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
Preparing the Meal
Preparing the wasabi mashed 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.
Preparing 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.
You Can Also Marinate Your Tuna Steaks in the Teriyaki if Desired
Preparing the pepper-crusted tuna steak:
Coat the tuna steaks evenly on all sides with freshly-ground black pepper. In a frying pan, heat the oil on high heat until it starts to smoke. Place the tuna steaks in the frying pan and baste with the teriyaki sauce. For a medium-rare steak, you can cook for 1 minute, flip and cook for another minute.
Tuna Doesn’t Take Long to Cook, So Don’t Overcook it
Slice the tuna against the grain to sever the muscle, which will make the tuna even more tender. Serve with potatoes and drizzle the teriyaki sauce on both.
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