Recipe courtesy of Temple Bar and Grill
Soy Glazed Tuna, Wasabi Mashed Potato, Sake Carrot Ginger Sauce
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 862
- Total Fat
- 11
- Saturated Fat
- 6
- Carbohydrates
- 129
- Dietary Fiber
- 17
- Sugar
- 41
- Protein
- 56
- Cholesterol
- 91
- Sodium
- 1417
Ingredients
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
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.