A delightful grilled tuna recipe with an Asian twist, featuring a flavorful wasabi glaze.
Mix the fresh ginger and cracked black pepper in a bowl.
Using fresh ginger enhances the flavor of the marinade.
Brush the mixture onto the tuna steaks and sprinkle with kosher salt.
Ensure the tuna is evenly coated for consistent flavor.
Let the tuna marinate for 30 minutes.
Marinating for longer allows the flavors to penetrate deeper.
Combine sugar, water, rice vinegar, soy sauce, and fresh ginger in a saucepan.
Stir continuously to ensure the sugar dissolves completely.
Bring the mixture to a boil and reduce heat to simmer until syrupy, about 15 minutes.
Keep an eye on the glaze to prevent it from burning.
Mix wasabi powder with water to form a paste, then whisk into the glaze.
Adjust the amount of wasabi to suit your spice preference.
Preheat the grill to medium-high heat.
Ensure the grill is clean to prevent sticking.
Grill the tuna steaks for 2 minutes per side for rare, or 3-4 minutes per side for medium-rare.
Avoid overcooking to maintain the tuna's tenderness.
Drizzle the glaze over the grilled tuna before serving.
Serve immediately for the best taste and texture.
