Herb Crusted Seared Tuna with Wasabi Mayonnaise and Ginger Confit on Endive

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
30 pieces

Ingredients
  • 2 pounds thickly sliced sashimi-grade tuna
  • 2 tablespoons olive oil
  • 2 teaspoons fresh thyme, chopped
  • 4 tablespoons cracked pink and green peppercorns
  • Salt and pepper
  • 4 ounces mayonnaise
  • 1 to 2 tablespoons wasabi powder
  • 1 medium piece fresh peeled ginger
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/2 lemon, juiced
  • 3 to 4 Belgian endives
Directions
  • Have tuna sliced as thick as possible cutting against the grain into 1 1/2-inch rectangular pieces. Rub the fish with olive oil and roll in thyme, peppercorns, salt, and pepper. On a very hot grill sear the fish on each side for 30 seconds to 1 minute depending upon the desired doneness. Set aside and slice into 1-inch thick pieces.

  • For wasabi mayonnaise, start with 1 tablespoon of wasabi powder mixed with mayonnaise and add more, if desired, to taste.

  • Slice ginger into very thin sticks about 1-inch long. Place ginger, sugar, water and lemon juice into heavy saucepan and reduce to thick syrup. Be careful not to boil past medium ball state.

  • On individual washed white endive leaves place fish. Garnish with wasabi mayonnaise that has been put in a squeeze bottle and finish with a few pieces of ginger confit.


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