Asian Grilled Tuna with Wasabi Aioli

Fire up with an Asian taste adventure including ginger, soy sauce, toasted sesame and wasabi. MORE+ LESS-

By Betty Crocker Kitchens

August 21, 2008

Wasabi Aioli

1/2

cup mayonnaise or salad dressing

teaspoon wasabi powder or prepared horseradish

pounds tuna steaks, 3/4 to 1 inch thick

1/2

cup vegetable oil

1/3

cup soy sauce

tablespoons packed brown sugar

teaspoons sesame oil

teaspoons grated gingerroot

cloves garlic, finely chopped

teaspoons sesame seed, toasted if desired

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1

In small bowl, mix all Wasabi Aioli ingredients. Cover and refrigerate until serving.
2

If tuna steaks are large, cut into 8 serving pieces. In shallow glass or plastic dish or resealable food-storage plastic bag, mix vegetable oil, soy sauce, brown sugar, sesame oil, gingerroot and garlic. Add tuna; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning once, at least 2 hours but no longer than 4 hours.
3

Heat coals or gas grill for direct heat. Remove tuna from marinade; reserve marinade. Cover and grill tuna about 4 inches from medium heat 10 to 15 minutes, brushing 2 to 3 times with marinade and turning once, until tuna flakes easily with fork. Discard any remaining marinade. Sprinkle tuna with sesame seed. Serve with Wasabi Aioli.

Wasabi powder is the Japanese version of horseradish and has a sharp, pungent, fiery flavor.
To toast sesame seed, bake uncovered in ungreased shallow pan in 350°F oven 8 to 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium heat about 2 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
The Wasabi Aioli also makes a super sandwich spread. Spread on bread or buns instead of mayo, and top with your favorite deli meat or a juicy grilled burger.