Photo by Todd Coleman
Tuna with Avocado-Wasabi Puree
By Harris Salat, The Japanese Food Report and The Japanese Grill
Here’s another popular preparation from Matsuri, Tadashi’s restaurant—rich, creamy avocado meets dense, intense tuna, with the wasabi and lime juice adding heat and bite. Use only sushi grade tuna for this recipe (yellowfin or bigeye [ahi] tuna are great choices) and perfectly ripe avocados. Allow the fish to come to room temperature before grilling, and grill quickly—we like our tuna cooked rare, as we explain in the method. If you prefer, grill the fish for 3 minutes for medium-rare or 4 minutes for medium, but not more than that; if you overcook tuna, it turns tough and rubbery.
2 avocados, cut into small chunks
1 tablespoon wasabi
1 tablespoon fresh squeezed lime juice
1 teaspoon salt
2 tablespoons chopped chives (you can substitute with finely chopped scallions)
4 tuna steaks, about 3/4 inch thick (about 2 pounds)
Garlic soy sauce marinade (see below)
1/2 cup soy sauce
1/4 cup olive oil
3 cloves garlic, grated
fresh ground black pepper
Add the avocados, wasabi, lime juice, salt, and chives to a bowl, and mash the ingredients together with a fork. Set aside.
Pour the garlic soy sauce marinade onto a baking dish or sheet pan. Lay the tuna steaks in the marinade and gently flip them 4 times until the fish is evenly coated.
Preheat a grill to medium-hot heat. Brush the cooking grate clean and oil it well. Grill the tuna quickly, for about 2 minutes, turning once. You want to just sear the surface and quickly caramelize the marinade. The tuna should be rare to almost raw inside. Remove from the grill, spoon the avocado puree on top of the tuna and serve immediately.