Ingredients
-
1 tablespoon sesame oil
-
1 tablespoon vegetable oil
-
1 tablespoon grated gingerroot
-
1 tablespoon cracked black pepper
-
4 (8 ounce) tuna steaks, about 1-inch thick
-
kosher salt
-
-
1/2 cup granulated sugar
-
1/2 cup water
-
1/2 cup rice vinegar
-
1/4 cup light soy sauce
-
4 slices ginger, smashed
-
2 teaspoons wasabi powder
Instructions
- Combine oils, ginger and pepper. Brush on steaks.
- Sprinkle with kosher salt.
- Marinate for 30 minutes.
- Combine sugar, water, rice vinegar, soy sauce and ginger.
- Stir to dissolve.
- Bring to boil on high heat and reduce until syrupy, about 15 minutes.
- Make a apste of the wasabi powder and the water.
- Whisk in wasabi paste.
- The glaze should be used at room temperature.
- Grill tuna 2 minutes per side with lid closed for very rare - 3 to 4 minutes per side for medium-rare.
- Use either a squeeze bottle or a fork to streak glaze over fish.