Recipe courtesy Nadia G.
Prep Time: 10 min.
Cook Time: 20 min.
Serves: 4 Servings
Wasabi Smashed Potatoes
4 russet potatoes, cubed
1 tablespoon wasabi*
1/4 cup soy milk
Pinch of sea salt and freshly ground black pepper
*Cook’s Note: Use less if sensitive or prefer less heat
1/2 cup mirin wine
4 tablespoons low-sodium tamari soy sauce
2 tablespoons honey
2 teaspoons toasted sesame oil
4 cloves garlic, crushed
4 knobs fresh ginger, peeled
Pepper-Crusted Tuna Steak
4 yellowfin sushi-grade tuna steaks, cut 1-inch thick
1/4 cup freshly ground black pepper
4 tablespoons canola oil
To make the wasabi smashed potatoes: Boil the potatoes in salt water until fork tender, about 10 to 15 minutes. Drain and place in a big bowl. Add the wasabi, soy milk, salt and pepper and smash together. Don’t over-mash.
To make the teriyaki sauce: Heat a saucepan on medium, add the mirin, tamari, honey, sesame oil, garlic and ginger, bring to a boil. Reduce the heat to low and simmer for 5 minutes. Strain the sauce to remove the garlic and ginger.
To make the pepper-crusted tuna steak: Coat the tuna steaks evenly on all sides with freshly-ground black pepper. In a frying pan, heat the canola oil on high heat until smoking. Place the tuna steaks in the frying pan and baste with the teriyaki sauce. For medium-rare steak: cook for 1 minute, flip and cook for another minute.
Slice the tuna against the grain to sever the muscle, making tuna even more tender. Serve with a generous scoop of wasabi smashed potatoes. Drizzle the teriyaki sauce over both.