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
1 tablespoon water
Directions:
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.
Servings: 4
Time preparation: 30 min.
Time total: 45 min.