Yellowfin Tuna with Wasabi Cream
- Level: Easy
- Yield: 12 hors d'oeuvres
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 134
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 14
- Cholesterol
- 28
- Sodium
- 1551
Ingredients
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
Directions
- 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.