Wasabi Mayo with Peppercorn Seared Tuna
This is so good! We took a class at a local wine store years ago and the guest Chef was Brian Plunkett. The Wasabi Mayo is a must. Buy the best fresh tuna you can find from a fish store. More Wasabi won’t add carbs so spice it up if you wish. Cook the tuna to suit yourself, some of us like it very rare and others a little more cooked through.
Ingredients
Wasabi Cream
- ½ cup Hellman’s regular mayonnaise 0 CHO
- ½ tsp. wasabi paste from the tube 0 CHO
- ½ tsp. soy sauce 0 CHO
TOTAL CHO 0 CHO
Tuna
- 4 fresh tuna steaks 0 CHO
- 3 TBSP coarsely crushed colored peppercorns 0 CHO
- 1 tsp salt 0 CHO
- 2 TBSP olive oil 0 CHO
TOTAL CHO 0 CHO
Instructions
- Depending on how thick the tuna steaks are, we prefer to let the tuna rest for 30 minutes at room temperature before searing/barbequing (otherwise store in the refrigerator). The time of year we cook some foods often determines the method, inside or out.
- Just before searing, coat tuna with olive oil and then dredge both sides with peppercorns and sprinkle with salt.
- Add tuna steaks to a hot pan or grill and sear to desired temperature. If searing you may want to add a little more olive oil.
