Recipe courtesy of Jill Novatt

Yellowfin Tuna with Wasabi Cream

  • Level: Easy
  • Yield: 12 hors d'oeuvres
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1 tablespoon whole black peppercorns

1 tablespoon whole green peppercorns

1 tablespoon whole red peppercorns

1 pound of sushi grade yellowfin tuna, cut into a long, thin strip

2 tablespoons canola oil

2 cups low sodium soy sauce

1 cup orange juice

1/2 cup heavy cream

2 tablespoons wasabi powder


  1. In a spice grinder, coarsely grind peppercorns. Coat the tuna with the peppercorns, pressing them into the flesh of the fish. Add oil to a hot saute pan. Sear the tuna in the saute pan, for about 1 minute per side. Remove tuna from the pan and slice into 1/4 inch thick slices. In a saucepan, combine the soy sauce and orange juice and bring to a boil. Boil the soy sauce mixture until reduced by 70 percent and has achieved a syrup consistency. Cool. Whip the cream. Fold in the wasabi powder. Drizzle a little orange soy sauce onto each slice of tuna. Top with a little wasabi cream.
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