Recipe courtesy of Temple Bar and Grill

Soy Glazed Tuna, Wasabi Mashed Potato, Sake Carrot Ginger Sauce

  • Yield: 4 servings
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Wasabi Mashed Potato: 

8 medium Idaho Potatoes

1/4 cup milk

3 tablespoons butter

2 tablespoons wasabi

Carrot Ginger Sauce:

2 pounds carrots, cleaned, coarse chop

1/4 cup shallots, chopped

1/4 cup ginger, chopped

1/4 cup mirin (sweet sake)

1/4 cup sake

Four 6-ounce tuna steaks

Soy Glaze:

1/2 cup low-sodium soy sauce

1/2 cup sugar


  1. For the mashed potatoes: Boil potatoes until fork tender. Drain and whip with remaining ingredients.
  2. For the sauce: Place all ingredients is a saucepan. Bring to a simmer and cook until carrots are tender. Puree in a food processor, and push through a chinois.
  3. For the glaze: Heat soy sauce and sugar in a saucepan until sugar is dissolved.
  4. Assembly: Sear tuna in a hot pan or grill. Place on a plate and glaze. Surround with carrot ginger sauce and serve with mashed potatoes.
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