Peppered tuna steaks with wasabi dressing
4 servings
30 minutes
Spicy tuna steaks with wasabi dressing are a vivid example of Japanese cuisine, where simplicity of preparation meets exquisite flavor. The history of this dish is rooted in traditional Japanese fish cooking methods that always highlight its natural taste. Tender and juicy tuna gains spiciness from black pepper and soy sauce, while the creamy wasabi dressing adds sharpness and freshness. The asparagus and red onion garnish makes the dish harmonious, providing a balance of textures and aromas. It is perfect for a light dinner or festive table, impressing guests with its elegance. Served warm to maintain flavor richness, its thin strips of tuna literally melt in the mouth, creating unforgettable gastronomic impressions.
1
Preheat the grill. Cut the tuna fillet into 4 steaks and mix with soy sauce, then generously sprinkle with pepper and press lightly. Cover with plastic wrap and refrigerate for a while.
- Tuna fillet: 1 kg
- Soy sauce: 3 tablespoons
- Ground black pepper: 3 tablespoons
2
In a small bowl, mix wasabi paste, yogurt, mayonnaise, lemon juice, and chopped dill.
- Wasabi: 2 teaspoons
- Greek yogurt: 50 g
- Mayonnaise: 3 tablespoons
- Lemon juice: 1 tablespoon
- Dill: 1 tablespoon
3
Mix the asparagus and quartered onion with oil. Grill the vegetables for about 5 minutes. Keep warm.
- Fresh asparagus: 250 g
- Red onion: 2 heads
- Olive oil: 2 tablespoons
4
Grill the tuna for 3-5 minutes, flipping once, or until browned. The tuna should remain slightly pink inside. Cooking time depends on the thickness of the steaks. Cut each piece into thin strips.
- Tuna fillet: 1 kg
5
Place asparagus and onion on the plate, top with pieces of tuna, and drizzle with dressing.