Wasabi-Marinated Ahi Tuna with Asian Chile Slaw Recipe

Wasabi-Marinated Ahi Tuna with Asian Chile Slaw Recipe

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45 juta s/d 2.5 milyar listing 2017
Wasabi-Marinated Ahi Tuna with Asian Chile Slaw Recipe Wasabi-Marinated Ahi Tuna with Asian Chile Slaw Recipe Wasabi is an extremely powerful Japanese horseradish that can be found as a powder or as a paste in easy-to-use tubes. If using it as a powder, reconstitute it in rice wine vinegar. This tuna should be served medium-rare. (Note: This recipe requires advance preparation.)
Wasabi-Marinated Ahi Tuna with Asian Chile Slaw Recipe

Wasabi-Marinated Ahi Tuna with Asian Chile Slaw Recipe

Wasabi is an extremely powerful Japanese horseradish that can be found as a powder or as a paste in easy-to-use tubes. If using it as a powder, reconstitute it in rice wine vinegar. This tuna should be served medium-rare. (Note: This recipe requires advance preparation.) Ingredients :
  • 1/4 cup (118 mL) plus 5 tablespoons (75 mL) rice wine vinegar, divided
  • 2 tablespoons (30 mL) soy sauce
  • 11/2 tablespoons (22.5 mL) wasabi paste
  • 11/2 tablespoons (22.5 mL) grated fresh ginger
  • 1 tablespoon (15 mL) vegetable oil
  • 1 tablespoon (15 mL) minced shallots
  • 1 tablespoon (15 mL) hot mustard
  • 2 cloves garlic, peeled and minced
  • 1 serrano or jalapeño chile, stem and seeds removed, minced
  • 4 ahi tuna steaks (or substitute swordfish)
  • 1/3 cup (79 mL) vegetable oil, peanut preferred
  • 1 tablespoon (15 mL) apple cider vinegar
  • 2 teaspoons (10 mL) Thai fish sauce
  • 2 teaspoons (10 mL) sesame oil
  • 2 teaspoons (10 mL) sugar
  • 4 small fresh Thai chiles), stems removed, minced, or substitute
  • 2 serrano chiles
  • 1/4 cup (59 mL) plus 2 teaspoons (10 mL) finely sliced green onions, divided
  • Salt, to taste Freshly ground white pepper, to taste
  • 2 cups (473 mL) finely shredded Napa or regular cabbage
  • 1/4 cup (59 mL) shredded carrots
  • 1/4 cup (59 mL) sliced edible pea pods, sliced lengthwise
  • 1/4 cup (59 mL) chopped peanuts
  • Chopped fresh cilantro for garnish
Method :
  1. In a bowl, combine 5 tablespoons (75 mL) of the rice wine vinegar with the soy sauce, wasabi paste, ginger, vegetable oil, shallots, hot mustard, garlic, and serrano or jalapeño. Allow the marinade to sit at room temperature for 20 minutes to blend the flavors.
  2. Place the fish in a single layer in a nonreactive bowl, pour the marinade over the fish, and turn to coat. Cover and marinate for an hour at room temperature.
  3. Whisk together the peanut oil, apple cider vinegar, remaining 1/4 cup (118 mL) rice wine vinegar, fish sauce, sesame oil, sugar, Thai chiles, the 2 teaspoons (10 mL) green onions, the salt, and the white pepper. Allow the dressing to sit, covered, at room temperature for 30 minutes to blend the flavors.
  4. Grill the fish over a medium fire for about 10 minutes, turning occasionally, until medium-rare. Cut one of the steaks open to check for doneness.
  5. In a bowl, toss together the cabbage, carrots, remaining 1/4 cup (59 mL) green onions, and pea pods. Toss with just enough of the dressing to coat. Garnish with the peanuts and cilantro.
  6. To serve, place the fish on a plate and serve with the slaw on the side.
Yield : 4 servings Heat Scale : Mild See also recipes  "Sichuan-Marinated Grilled Tilapia Recipe" asian slaw recipe, fresh tuna recipes, how to make wasabi-marinated ahi tuna with asian chile slaw, ingredients wasabi-marinated ahi tuna with asian chile slaw, method wasabi-marinated ahi tuna with asian chile slaw, tuna recipes, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Friday, 24 November 2017

Wasabi-Marinated Ahi Tuna with Asian Chile Slaw Recipe

Article Categories : Asian Recipes, Japanese Recipes, Recipes

Wasabi-Marinated Ahi Tuna with Asian Chile Slaw Recipe

Wasabi-Marinated Ahi Tuna with Asian Chile Slaw Recipe

Wasabi is an extremely powerful Japanese horseradish that can be found as a powder or as a paste in easy-to-use tubes. If using it as a powder, reconstitute it in rice wine vinegar. This tuna should be served medium-rare. (Note: This recipe requires advance preparation.)

Ingredients :

  • 1/4 cup (118 mL) plus 5 tablespoons (75 mL) rice wine vinegar, divided
  • 2 tablespoons (30 mL) soy sauce
  • 11/2 tablespoons (22.5 mL) wasabi paste
  • 11/2 tablespoons (22.5 mL) grated fresh ginger
  • 1 tablespoon (15 mL) vegetable oil
  • 1 tablespoon (15 mL) minced shallots
  • 1 tablespoon (15 mL) hot mustard
  • 2 cloves garlic, peeled and minced
  • 1 serrano or jalapeño chile, stem and seeds removed, minced
  • 4 ahi tuna steaks (or substitute swordfish)
  • 1/3 cup (79 mL) vegetable oil, peanut preferred
  • 1 tablespoon (15 mL) apple cider vinegar
  • 2 teaspoons (10 mL) Thai fish sauce
  • 2 teaspoons (10 mL) sesame oil
  • 2 teaspoons (10 mL) sugar
  • 4 small fresh Thai chiles), stems removed, minced, or substitute
  • 2 serrano chiles
  • 1/4 cup (59 mL) plus 2 teaspoons (10 mL) finely sliced green onions, divided
  • Salt, to taste Freshly ground white pepper, to taste
  • 2 cups (473 mL) finely shredded Napa or regular cabbage
  • 1/4 cup (59 mL) shredded carrots
  • 1/4 cup (59 mL) sliced edible pea pods, sliced lengthwise
  • 1/4 cup (59 mL) chopped peanuts
  • Chopped fresh cilantro for garnish

Method :

  1. In a bowl, combine 5 tablespoons (75 mL) of the rice wine vinegar with the soy sauce, wasabi paste, ginger, vegetable oil, shallots, hot mustard, garlic, and serrano or jalapeño. Allow the marinade to sit at room temperature for 20 minutes to blend the flavors.
  2. Place the fish in a single layer in a nonreactive bowl, pour the marinade over the fish, and turn to coat. Cover and marinate for an hour at room temperature.
  3. Whisk together the peanut oil, apple cider vinegar, remaining 1/4 cup (118 mL) rice wine vinegar, fish sauce, sesame oil, sugar, Thai chiles, the 2 teaspoons (10 mL) green onions, the salt, and the white pepper. Allow the dressing to sit, covered, at room temperature for 30 minutes to blend the flavors.
  4. Grill the fish over a medium fire for about 10 minutes, turning occasionally, until medium-rare. Cut one of the steaks open to check for doneness.
  5. In a bowl, toss together the cabbage, carrots, remaining 1/4 cup (59 mL) green onions, and pea pods. Toss with just enough of the dressing to coat. Garnish with the peanuts and cilantro.
  6. To serve, place the fish on a plate and serve with the slaw on the side.

Yield : 4 servings
Heat Scale : Mild

See also recipes  “Sichuan-Marinated Grilled Tilapia Recipe”