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Prep 10 mins
Cook 10 mins
I received this recipe in a Copycat email this morning: From David Burke & Donatella Restaurant - New York City David Burke, one of NY City's premier chefs and a pioneer in American cooking, is also an artist, entrepreneur and inventor. He's won countless awards and accolades for his creative recipes. David opened David Burke & Donatella in January, 2003 with Donatella Arpaia.
For the sauce
- 2 egg yolks
- 1⁄4 cup honey
- 2 tablespoons wasabi powder
- 1⁄2 cup canola oil
- 2 tablespoons cold water
For the tuna
- 4 (6 ounce) tuna steaks (center-cut, sushi grade)
- 1⁄2 cup sweet soy sauce
- 3 tablespoons sesame oil
- 2 tablespoons garlic, chopped
- 2 tablespoons gingerroot, chopped fresh
- 8 pieces baby bok choy
- 1⁄2 lb shiitake mushroom, sliced
- 1⁄2 lb carrot, thinly sliced
- 2 teaspoons sesame seeds, for garnish
- For sauce: combine egg yolks, honey and wasabi powder in a food processor and process on high until completely blended. Slowly add the oil. Add water to thin it out to sauce-like consistency. Place in a squeeze bottle.
- For tuna: rub tuna steaks with a little of the soy sauce. Grill about 2 minutes per side, until medium-rare.
- Heat a large saute pan or wok over medium-high heat. Add the sesame oil.
- Add the garlic and ginger and sauté for 30 seconds. Add remaining vegetables and cook until wilted. Toss with remaining soy sauce.
- Arrange vegetables on plates. Slice grilled tuna and arrange over the vegetables. Drizzle with the wasabi-honey sauce. Garnish with sesame seeds.
This was good. My tuna steaks were rather thick and even though I love raw tuna, it was a bit much even for me. I would probably half the thickness of the steaks next time (and I will make this again) and maybe add some tamari to the sauce. It was a bit bland for my taste.