Name: Soy Glazed Tuna, Wasabi Mashed Potato, Sake Carrot Ginger Sauce
Yield: 4 servings
Ingredients: 8 medium Idaho Potatoes; 1/4 cup milk; 3 tablespoons butter; 2 tablespoons wasabi; 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; 1/2 cup low-sodium soy sauce; 1/2 cup sugar

Directions

For the mashed potatoes: Boil potatoes until fork tender. Drain and whip with remaining ingredients.
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.
For the glaze: Heat soy sauce and sugar in a saucepan until sugar is dissolved.
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.

Recipe courtesy of Temple Bar and Grill, Atlantic City, NJ

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

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