Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

TUNA TERIYAKI WITH WASABI BUTTER




Source of Recipe


Bon Appétit


Recipe Introduction


An Asian noodle salad from the deli, blanched sugar snap peas sprinkled with sesame seeds, and a bakery lime tart would be cooling additions to the menu.




List of Ingredients




4 5- to 6-ounce tuna steaks, each about 1 inch thick
1/4 cup purchased teriyaki marinade
3 tablespoons butter, room temperature
2 tablespoons (about) wasabi powder (horseradish powder)
2 tablespoons chopped fresh chives
1 tablespoon light olive oil



Recipe



Place tuna in shallow glass dish. Pour marinade over and turn to coat. Let tuna stand 10 minutes at room temperature, or cover and refrigerate 1 hour. Mix butter, wasabi powder, and chives in small bowl.
Prepare barbecue (medium heat). Remove tuna from marinade; brush on both sides with oil. Sprinkle with salt and pepper. Grill fish, brushing occasionally with remaining marinade, about 2 minutes per side for medium-rare. Transfer to platter. Top with wasabi butter and serve.