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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.

Course Main Course
Cuisine Japanese
Keyword Tuna, Wasabi

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

  1. 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.
  2. Just before searing, coat tuna with olive oil and then dredge both sides with peppercorns and sprinkle with salt.
  3. 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.