Description
Grilled tuna steak with a mouth-watering wasabi soy drizzle served on cool, crisp cucumber strings and radishes. This is a perfect light and crisp meal for a hot summer day!
Ingredients
- 2 Raw Tuna Steaks, Sushi Grade
- 1 Cucumber, Spiraled
- ¼ cups Radishes, Sliced
- 2 Tablespoons Rice Wine Vinegar
- 2 Tablespoons Sesame Oil
- 2 Tablespoons Olive Oil
- 4 Tablespoons Black And White Sesame Seeds (Or Plain White Ones)
- ¼ cups Low Sodium Kikkoman Soy Sauce
- ¼ teaspoons Wasabi Paste (adjust To Your Preference)
Preparation
Rinse tuna steaks under cool water. Pat dry with paper towel and set aside.
Preheat grill on high heat.
Toss cucumber strings and radishes in a bowl to loosen the strings. Add rice wine vinegar and sesame oil and toss to coat. Divide cucumber and radish mixture among plates.
Brush both sides of each tuna steak with olive oil. Sprinkle sesame seeds onto both sides of each tuna steak. Press down to secure seeds. Set aside.
In a small bowl, mix soy sauce and wasabi paste. Stir until wasabi paste melts into soy sauce.
Bring the grill down to medium heat. Carefully place tuna steaks onto grill and cook for 2 to 2 1/2 minutes each side. You want the center to be raw. When done, remove from heat and allow steaks to rest for 5 minutes.
Slice tuna and serve on top of cucumber string salad. Drizzle with wasabi soy dressing.
