Ingredients:
For tuna steak
- 1 piece tuna steak, about 1/2 lb (0.25 kg);
- 1 tablespoon safflower oil;
- Black and white pepper;
- 1/2 cup fresh corn;
- 1/4 lb (125 g) sweet pea, cut to 1/4” slices.
(Vegetables can be subsituted with seasonal vegetables)
For wasabi sauce
-
- 1 teaspoon powder wasabi, can be substituted with wasabi paste;
- 1 teaspoon water, (if use paste, no water will be needed);
- 1 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market).
Recipe:
Serving for 2
For tuna steak
- Clean the tuna steak, pat dry and wrap with paper towel;
- Put back to refrigerator until ready to cook;
- Cover tuna steak with black pepper;
- Add safflower oil to a large sauté pan over medium high heat;
- Place tuna steak in the sauté pan, sear each side for one minute;
- Take out tuna steak, rest for 5 minutes before cutting into 1/2” slice at a 45˚ angle;
- Turn off the heat and add sweet pea and corn to deglaze the sauté pan;
- Layer sweet pea and corn on a plate;
- Top with tuna steak and add wasabi sauce, serve warm.
For wasabi sauce
- Mix wasabi and water to a paste consistency;
- Add Liquid Aminos to form the sauce.