Ingredients:
For tuna chunk
- 1 piece tuna chunk, about 1/2 lb (250 g);
- 1 piece Japanese tossed seaweed;
- 1 tablespoon safflower oil.
For wasabi sauce
- 1 teaspoon Japanese wasabi (can be substituted with wasabi paste);
- 1 teaspoon water (no need if you are using wasabi paste);
- 1 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market) or soy sauce.
Recipe:
Serving for 2 as appetizer
For tuna chunk
- Clean the tuna, pat dry and wrap with paper towel;
- Put back to refrigerator until ready to cook;
- Cover tuna Japanese tossed seaweed;
- Add safflower oil to a sauté pan over medium high heat;
- Place tuna in the sauté pan, roll around and sear all sides;
- Take out tuna, rest for 5 minutes before cutting into 3/4” (2 cm) slices;
- Add sauce, serve warm.
For wasabi sauce
- Mix wasabi and water to a paste consistency;
- Add Liquid Aminos and mix well.