Sweet Soy Grilled Tuna With Vegetables and Wasabi-Honey Sauce

Submitted by senseicheryl

"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."

 

• Ready In: 20mins
• Ingredients: 14
• Yields: 4 tuna steaks
• Serves: 4

ingredients

• For the sauce

• 2 egg yolks
• 59.14 ml honey
• 29.58 ml wasabi powder
• 118.29 ml canola oil
• 29.58 ml cold water

• For the tuna

• 4 (680.38 g) tuna steaks (center-cut, sushi grade)
• 118.29 ml sweet soy sauce
• 44.37 ml sesame oil
• 29.58 ml garlic, chopped
• 29.58 ml gingerroot, chopped fresh
• 8 piece baby bok choy
• 226.79 g shiitake mushroom, sliced
• 226.79 g carrot, thinly sliced
• 9.85 ml sesame seeds, for garnish

directions

1. 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.
2. For tuna: rub tuna steaks with a little of the soy sauce. Grill about 2 minutes per side, until medium-rare.
3. Heat a large saute pan or wok over medium-high heat. Add the sesame oil.
4. Add the garlic and ginger and sauté for 30 seconds. Add remaining vegetables and cook until wilted. Toss with remaining soy sauce.
5. Arrange vegetables on plates. Slice grilled tuna and arrange over the vegetables. Drizzle with the wasabi-honey sauce. Garnish with sesame seeds.

Reviews

[Jodid]

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.